Heirloom Tomato Salad With Peaches and Corn
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.