Barley, Heirloom Tomato, Corn and Basil Salad with Mozzarella

Dressing:
3 cloves garlic, sliced thinly length-wise
½ t. pepper flakes
½ c. olive oil
2 T. red wine vinegar
½ t. salt

Heat a medium sauté pan for 30 seconds. Add olive oil, and then immediately add garlic & pepper. Cook one minute. Add vinegar and salt. Cool.

2 C. cooked barley (see integrating grains post)
1 bunch basil, leaves only (roughly chopped)
4 ears of corn, shucked
2 large or 4 medium heirloom tomatoes, cut into wedges
8 oz. bite size mini fresh milk mozzarella cheese balls.

Grill or blanch and shock corn. Cut corn off cob. Combine all ingredients and toss with dressing.

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