per usual in the warmer months i'm on a grain salad spree and this recipe is perfect for summer veggies from the market. i throw basil into most everything but i've learned to hold back for recipes that hang out in the fridge for a bit-- two days later and it's brownish. top before serving is key!
works well as a side with hot dogs and burgers or stands alone as a vegetarian lunch.
summer barley salad
1 1/2 cups barley
4 ears of fresh corn, cut off the cob
1 medium english (seedless) cucumber, thinly sliced
1-2 cups small diced tomatoes
few glugs extra virgin olive oil
few glugs red wine vinegar
salt and pepper to taste
parmesan reggiano (for serving)
1. cook barley according to package directions and set aside to cool. while still warm, add olive oil and red wine vinegar.
2. heat a skillet over medium heat with just enough olive oil to coat the pan. add the corn kernels and cook until slightly caramelized, about 10 minutes.
3. in a big bowl toss together barley, corn, tomatoes, cucumbers, and salt/pepper to taste. top with parmesan cheese and fresh basil before serving.
photo and original recipe from the flour sack.