Tomato Barley Salad Recipes

BARLEY, CORN, AND CHERRY TOMATO SALAD WITH BASIL DRESSING

Steps:

• 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.

TOMATO, CUCUMBER, AND BARLEY SALAD

Steps:

• Bring 5 cups of water to a boil in a medium saucepan. Stir in barley and 1 teaspoon salt. Reduce heat to medium and cook until tender, about 35 minutes. Drain and rinse with cool water. Set aside.
• Combine diced tomatoes and cucumbers in a large bowl. Add the barley, celery, scallions, parsley, mint, and cayenne pepper. Toss to combine and set aside.
• In a small bowl, whisk together the lime juice, olive oil, remaining 1 teaspoon salt, and freshly ground pepper; add to barley mixture. Toss to combine. Serve immediately or refrigerate for up to 8 hours.