I love trying new salads, and when I find one I like I usually make it many times until I am completely sick of it. This past summer I made different variations of this salad each week. Now that summer is over I am still making it but adding things like corn to make the ingredients more seasonal. Feel free to add whatever additions you like or vegetables you want to use up.
Ingredients:
Rinse barley and place in medium size pot. Add enough water so there is at least 2 inches of water on top. Bring to a boil, then lower heat and simmer for 30-45 minutes, or until barley is chewy. Drain, rinse with cold water.
Mix cooked barley, corn kernels, halved grape tomatoes and arugula together in a medium size bowl.
Whisk olive oil, red wine vinegar, honey, and Dijon mustard together in a small dish. Stir in salt.
Drizzle dressing over salad. Mix gently. Taste and add more dressing to your liking.
Makes 4-6 servings
Looking for other salad recipes? Try Keep It Simple Salad and Keep It Simple Pasta Salad Recipes.
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