Ingredients:
2 cups medium barley
1 teaspoon salt
1/3 cup white wine vinegar
1 1/2 cups packed basil leaves, rinsed and dried
1/2 cup olive oil
3 cups cooked corn kernels
2 lbs cherry tomatoes, halved or,if large,quartered ( get the vary-coloured ones if you can)
Directions:
Boil barley in water to which the salt has been added, covered, for 40 minutes, or until it is tender.
Drain, rinse under cold water and drain well.
In a blender, blend vinegar, basil and oil.
Add salt to taste and blend until dressing is emulsified.
In a very large bowl, toss barley with dressing and corn and stir in tomatoes gently.
Chill, covered, 1 hour.
May be made up to 1 day in advance.
Add tomatoes just before serving.
Servings: 10-12
Time preparation: 10 min.
Time total: 50 min.