Ingredients

• 2 cups medium barley
• 1 teaspoon salt
• 1/3 cup white-wine vinegar
• 1 1/2 cups packed fresh basil leaves, rinsed and spun dry
• 2/3 cup vegetable oil
• 3 cups cooked fresh corn kernels (cut from about 6 ears)
• 2 pints cherry tomatoes, halved or, if large, quartered

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Instructions

1. 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.