Lara Katz: Dreaming Up Delicious


Barley, Corn, Grape Tomato, and Arugula Salad Recipe

A Delicious Salad That Brings Back Memories of Summer and Welcomes the Flavours of Fall

by: Lara Katz

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.   


1/3 cup pearl barley, uncooked
2 ears corn, barbecued, boiled or cooked to your preference, kernels removed
1 cup grape tomatoes, halved
1 large bunch arugula
4 Tbsp olive oil
2 Tbsp red wine vinegar
2 tsp honey
1 tsp Dijon mustard
¼ tsp Kosher salt


  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.