Barley Corn Salad & Tomato Vinaigrette {recipe}

Today was one of those lazy days... husband went fishing... Clara and I made pancakes... we watched some Mickey Mouse Clubhouse and did a little coloring... did some cleaning and some napping.  It was just way too hot outside to do anything outdoors, although we did run out quick for some refreshing shaved ice. ;) 

But it was also one of those days where I didn't feel like slaving away in the kitchen, or heating up the house.  So this was a perfect side dish to our dinner.  It didn't take too much effort to throw together.. we served some grilled chicken on top of this and it was perfect!  I think the leftovers would be good tossed into a spinach salad... or in a wrap.  It tastes just as good the next day. 

Barley Corn Salad & Tomato Vinaigrette

adapted from Iowa Girl Eats

• 3/4 medium barley
• 2 cups corn kernels, fresh or frozen (thawed)
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, minced
• 8 slices cooked center cut bacon, chopped
• salt & pepper, to taste

• 1/2 cup cherry tomatoes, halved
• 1 clove garlic
• 1 tbsp extra virgin olive oil
• 1 tbsp water
• 1/2 tbsp red wine vinegar
• 1/2 tbsp lemon juice
• 1/2 tbsp red onion
• salt & pepper, to taste

Cook barley according to package directions.  When barley is is finished and tender, drain to get rid of excess liquid.  Place in a large bowl.  Stir in corn, cherry tomatoes, red onion, and bacon into the cooled barley.  Season with salt and pepper to taste.

For the tomato vinaigrette, combine 1/2 cup cherry tomatoes, garlic, olive oil, water, red wine vinegar, lemon juice, 1/2 tbsp red onion, and salt and pepper in a blend or food processor and blend until smooth.  Stir into the barley salad sparingly (I pour in just a little at a time, I don't usually use all of it).  Serve salad cold.