Monday, June 8, 2009

Barley, Tomato and Corn Salad




We bought some tasty heirloom tomatoes at a farmers market Saturday and needed a way to use them up. A while ago, I got curious about grains and bought a ton of different kinds. So, we've had the barley just waiting to be cooked. This made a wonderful salad. Derek found this recipe from the following site.

1 cup pearl barley tightly packed
1 cup basil leaves
1/3 cup grated Parmesan cheese
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, minced
4 cups cherry tomatoes, halved
2 cups corn kernels, cooked (about 3 cobs)

*We had made a bunch of pesto and frozen it into ice cube shapes....we just added that instead of most of the seasoning...and it worked well. We also just cubed our larger tomatoes.

Bring large pot of boiling water to boil; add barley. Reduce heat, cover and simmer, stirring occasionally, for about 50 minutes or until tender. Drain; chill under cold running water and drain again.

In food processor, puree basil, Parmesan, oil, salt and pepper; stir in garlic. Toss with barley. Add tomatoes and corn. Toss again.

1 comment:

  1. Thank you for sharing this blog with us. I can't wait to try some of these delicious recipes! You are a woman of many talents!

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