Recipe information
Yield
Serves 10 to 12
Ingredients
2 cups medium barley
1 teaspoon salt
1/3 cup white-wine vinegar
1 1/2 cups packed fresh basil leaves, rinsed and spun dry
2/3 cup vegetable oil
3 cups cooked fresh corn kernels (cut from about 6 ears)
2 pints cherry tomatoes, halved or, if large, quartered
Preparation
In a kettle bring 10 cups water to a boil, stir in the barley and the salt, and simmer the barley, covered, for 40 minutes, or until it is tender. Drain the barley in a colander, rinse it under cold water, and drain it well. In a blender blend the vinegar, the basil, the oil, and salt to taste until the dressing is emulsified. In a very large bowl toss the barley with the dressing and the corn and stir in the tomatoes gently. Chill the salad, covered, for 1 hour. The salad may be made 1 day in advance and kept covered and chilled.
