Ingredients

　　2 cups medium barley

　　1 teaspoon salt

　　1/3 cup white-wine vinegar

　　1 1/2 cups packed fresh basil leaves, rinsed and spun dry

　　2/3 cup vegetable oil

　　3 cups cooked fresh corn kernels (cut from about 6 ears)

　　2 pints cherry tomatoes, halved or, if large, quartered

　　In a kettle bring 10 cups water to a boil, stir in the barley and the salt, and simmer the barley, covered, for 40 minutes, or until it is tender. Drain the barley in a colander, rinse it under cold water, and drain it well. In a blender blend the vinegar, the basil, the oil, and salt to taste until the dressing is emulsified. In a very large bowl toss the barley with the dressing and the corn and stir in the tomatoes gently. Chill the salad, covered, for 1 hour. The salad may be made 1 day in advance and kept covered and chilled.