Barley, Corn, and Grape Tomato Salad

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I love a grain salad. From my giant green Gourmet Today cookbook. "A trinity of tomatoes, corn, and basil is the focus of this late-summer treat (don't even think about using frozen or canned corn). Vegetarians can enjoy the salad as a colourful, nutritionally rich main course or pair it with any kind of grilled food. We prefer to use pearl barley here; this polished form of the grain gives the salad a bright look. Though you can use hulled barley (which still has the bran attached) in a pinch, it will impart a grayish cast." As it says it takes 40 minutes of active time to make this, how about just don't make this salad if you're in "a pinch", LOL.

This does improve with time - I'd give it the hour to sit in the fridge as recommended, if not more.
It makes a lot - I made 1/4 of the recipe! Instead of the 2 cups of barley, I used half a cup. For two people we will still be eating this for a couple of days. I didn't have grape tomatoes on hand but had a regular one which I put in a strainer to get rid of extra liquid before adding. If you don't eat tomatoes, I'd wager to say this would still be good without them.

Serves 8. Active time 40 minutes. Start to finish 2 hours (includes chilling)

salt
2 cups (14 ounces) pearl barley
8 ears corn, shucked
2/3 cup extra-virgin olive oil
1.5 cups packed fresh basil leaves
1/3 cup white wine vinegar
1/2 tsp freshly ground black pepper
1 large garlic clove
2 cups halved grape tomatoes
1/2 pound feta, crumbled (about 2 cups)

Bring 8 cups salted water (1 tablespoon salt) to a boil in a 3.5 to 4 quart pot. Stir in barley and simmer, covered, until tender, 30-40 minutes.

Meanwhile, cook corn in an 8-quart pot of boiling (unsalted) water until tender, about 5 minutes. Transfer with tongs to a colander to cool. Working with 1 ear at a time, lay each cob on its side on a cutting board and cut off kernels with a large knife.

Combine oil, basil, vinegar, 1 tsp salt, pepper, and garlic in a blender/food processor/magic bullet/ and blend until smooth.

Drain barley in a colander and rinse under cold water, then drain again and transfer to a large bowl. Add dressing, corn, and scallions and toss until well combined. Refrigerate salad, covered, for 1 hour so barley absorbs dressing.

Add tomatoes and feta and toss salad to distribute.

The salad, without tomatoes and feta, can be prepared up to 8 hours ahead and refrigerated, covered. Just before serving, add the tomatoes and cheese and toss.

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