A refreshing and nutritious barley salad featuring fresh herbs, cherry tomatoes, and sweet corn, perfect for a light summer meal.
Bring a large pot of water to a boil and add the pearl barley.
Stir occasionally to prevent the barley from sticking to the pot.
Reduce the heat, cover the pot, and let the barley simmer until tender, about 50 minutes.
Check the barley occasionally to ensure it doesn't overcook.
Drain the cooked barley and rinse it under cold water to cool.
Rinsing the barley helps to stop the cooking process and cool it down quickly.
In a food processor, blend the basil leaves, grated parmesan cheese, olive oil, and garlic until smooth.
Add a tablespoon of water if the mixture is too thick to blend.
In a mixing bowl, combine the cooled barley with the herb dressing, tossing to coat evenly.
Ensure the barley is well coated with the dressing for maximum flavor.
Add the cherry tomatoes and corn kernels to the bowl and gently toss to combine.
For a colorful presentation, use a mix of red and yellow cherry tomatoes.
Serve the salad immediately or refrigerate for up to 2 days.
Letting the salad sit for a few hours allows the flavors to meld together.
