Summer Harvest Barley Salad with Corn, Zucchini and Tomatoes
A delicious barley salad featuring tender zucchini, sweet corn, garden fresh tomatoes and briny olives tossed with hearty barley grains, a zippy vinaigrette and a handful of chopped basil. Perfect for the height of summer!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups cooked pearl barley (see note below)
- Coarse salt and freshly ground pepper
- 12 ounces zucchini (cut into ½ inch dice)
- 2 tablespoons extra-virgin olive oil (divided)
- 3 ears of fresh corn (shucked and cut off of the cob (see note below))
- 1 garlic clove (minced)
- 1 tablespoon white balsamic vinegar
- 2 tablespoons freshly squeezed lemon juice
- 1-2 ripe garden or farm stand tomatoes (cored and cut into a ½ inch dice)
- ½ cup chopped pitted Kalamata olives
- ¼ cup chopped fresh basil plus more for garnish if desired.
Instructions
- 1
Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high. Add zucchini and saute until it is spotty brown, about 3-4 minutes. Add corn and continue to cook until vegetables are just tender, about 2-3 more minutes. Add garlic and cook until fragrant, about 30 seconds more. Set aside to cool slightly.
- 2
Meanwhile, whisk white balsamic vinegar, remaining tablespoon of olive oil and the lemon juice together in a small bowl. Season with salt and pepper.
- 3
Toss barley and zucchini mixture together in a large serving bowl. Gently fold in tomatoes, olives, basil and vinaigrette until everything is just combined. Season to taste with salt and pepper and garnish with additional basil if desired. Serve warm or at room temperature.