This salad showcases two of my favorite local ingredients, corn and tomatoes. This salad is best at the peak of summer when corn is most sweet, fresh, and juicy. Its light, crisp flavor makes a delicious side dish when served with grilled meats, or it can also stand alone as a light lunch.
Ingredients
1.
1/2 cup dried pearl barley
2.
3 ears of corn (shucked)
3.
1 pint grape tomatoes
4.
1 cup cooked cannellini beans
5.
1 vine ripened tomato
6.
1 1/2 teaspoons white wine vinegar
7.
1 large garlic clove
8.
1/4 cup basil cut into ribbons
9.
1 bunch of chives, thinly sliced
10.
¼ - ½ cup(s) olive oil
Directions
Boil barley according to package directions, using a large
stock pot. Par boil corn for 5-6 minutes with the barley to impart some of the
corn flavor directly into the barley.
Remove corn. Brush corn with olive oil and grill on all
sides until charred gill marks appear.
Meanwhile, halve all of the tomatoes and prep beans (rinse
and drain if using canned, prepare in advance if using dried).
Cut kernels off the corn. As you cut, collect any of the
“milk” that comes from the cutting process, then use the back of the knife to
scrape the remaining “milk” from the cleaned cob. The juicier your corn, the
better!
Next, cut the large tomato in half and grate with a box
grater over a dish or wide bowl, discarding the skins, but collecting the juice
and pulp.
Paste the garlic clove by mincing the garlic, and then
adding some salt and rubbing the mixture between your cutting board and the
side of your chef’s knife. Add that paste into the tomato mixture. Add a pinch
of salt, crushed red pepper to taste, vinegar, and corn milk. Always crush
dried herbs in the palm of your hand before adding to release the
oils…releasing oils = releasing flavor! Whisk in olive oil slowly. Your goal
here is to create an emulsion. This should yield at least a ½ c. of
vinaigrette. If you plan on making ahead, make ¼ c. of extra vinaigrette to
freshen before serving. Reserve your vinaigrette.
Combine barley, tomatoes, corn, beans and fresh herbs in a
large bowl and dress with your tomato vinaigrette. Toss to combine.
Finish with a drizzle of your best fruity, delicious, olive
oil.