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.
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