Tomato Corn and Barley Salad with Sweet Basil Oil

Farmer Doug was on a conference call the other day. When the call was over, so was his harvest. Who says men can't multi-task? Must have been one where he just had to listen. In came a box full of sweet little Juliet tomatoes and with any luck, a deal to boot. Juliets look like little Romas. They are small and long.

If you've ever been to Whole Foods, one of the best features for cooks (and even non-cooks) is that they list the ingredients right on all of the foods they make themselves. You may not have the quantities, but at least you know what's in it. I love their barley and corn & tomato salad that is at the salad bar. This salad is a variation of it. Usually I chop the tomatoes right into it, but this time I put them on top. I also usually do this one with cilantro, but since I had just made Sweet Basil Oil, I opted to replace the cilantro with fresh basil and basil oil. It also kept me from pouring the whole pitcher of oil on a plate and sopping it up with bread!

Tomato Corn and Barley Salad with Sweet Basil Oil
1 cup of dry barley, fully cooked
1/2 package organic sweet yellow corn
1 cup chopped Sugar plum, cherry or roma tomatoes (or Juliets if you can find them!)
1-2 seeded minched jalepenos (less if less heat is desired)
1/4 c. chopped basil leaves
1/4 c. olive oil
1/4 c. sweet basil oil (recipe in sidebar)+more for garnish
juice of one lime
1 tsp. salt
1/2 tsp. white pepper

Don't you just love it...throw all the ingredients together and mix well. That's it. If you want to make a design on top like mine, leave the tomatoes out and garnish with them at the end. This salad is even better the next day.

Sweet Basil Oil

Comments

[Dragon]

This is so beautiful! I can't wait to try it. I also love the photos. :)