There’s still time to savour the sweet corn, heirloom tomatoes and juicy peaches of summer. For this salad, let the sliced tomatoes and peaches come to room temperature before adding the vinaigrette – the juices will meld and marry beautifully, taking it to the next level.
Peach, Corn and Tomato Salad
A refreshing seasonal salad with cherry tomatoes, corn, peaches and an easy herb vinaigrette.
Ingredients
Herb Vinaigrette
- 1½ cups packed basil leaves parsley and dill
- ½ cup olive oil
- 2 tbsp white wine vinegar or apple cider vinegar
- 1 shallot or ¼ small onion chopped
- 1¼ tsp kosher salt
- ½ tsp freshly ground black pepper
- pinch crushed hot pepper flakes optional
Salad
- 1 cup hulled barley or wheat berries see note
- 2 cobs corn husked
- 1 tsp olive oil
- 3 heirloom tomatoes sliced
- ½ cup cherry tomatoes halved or quartered
- 2 peaches sliced
Instructions
Herb Vinaigrette
- In blender, purée herbs, oil, vinegar, shallot, salt, pepper and hot pepper flakes (if using) until smooth.
Salad
- Cook barley according to package instructions. Drain and rinse with cold water until cool.
- Preheat barbecue to medium-high heat; grease grill. Brush corn with oil, then cook, turning occasionally, until slightly charred, 8 to 10 minutes. Transfer to cutting board; let cool enough to handle. Break in half, then cut kernels from cob.
- To serve, arrange tomatoes, peaches, barley and corn on platter. Drizzle dressing overtop.
Notes
Hulled barley is a whole grain that is minimally processed, more nutritious than pearl barley and distinguishable by its slightly darker colour.
