Peaches & Corn Tomato Salad

Put your farmers’ market finds—namely, sweet corn, heirloom tomatoes and juicy peaches—to good use in this bountiful salad, which tastes like summer. Let the sliced tomatoes and peaches come to room temperature before adding the vinaigrette—the juices will meld and marry beautifully, taking the salad to the next level.

4 Servings

Ingredients

Herb Vinaigrette

1½ cups packed basil leaves,

parsley and dill

½ cup olive oil

2 tbsp white wine vinegar or

apple cider vinegar 1 shallot or ¼ small

onion, chopped 1₁⁄₄ tsp kosher salt

½ tsp freshly ground black

pepper pinch crushed hot pepper

flakes (optional)

Salad

1 cup hulled barley or wheat

berries

2 cobs corn, husked

1 tsp olive oil

3 heirloom tomatoes,

sliced

½ cup cherry tomatoes,

halved or quartered 2 peaches, sliced

Method

1. Herb Vinaigrette: In blender, purée herbs, oil, vinegar, shallot, salt, pepper and hot pepper flakes (if using) until smooth.

2. Salad: Cook barley according to package instructions. Drain and rinse with cold water until cool.

3. Preheat barbecue to medium-high heat; grease grill. Brush corn with oil, then cook, turning occasionally, until slightly charred, 8 to 10 minutes. Transfer to cutting board; let cool enough to handle. Break in half, then cut kernels from cob.

4. To serve, arrange tomatoes, peaches, barley and corn on platter. Drizzle dressing overtop.

Tip: Hulled barley is a whole grain that is minimally processed, more nutritious than pearl barley and distinguishable by its slightly darker colour.