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Tomato Corn Barley

Tomato Corn Barley

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 35-40 minutes
  • Yield: Serves 4


Keeping summer leftovers like grilled corn and roasted cherry tomatoes on hand makes it easy to come up with a spontaneous dish like this tomato corn barley.


  • 1/2 cup pearl barley
  • 1 cup water
  • 1 pint cherry tomatoes, halved
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Juice of 1 lemon
  • 1 tablespoon minced fresh chives
  • 1 cup cooked corn kernels (grilled corn or canned, rinsed and drained)
  • 2 scallions thinly sliced
  • 1/4 cup crumbled feta


  1. In a medium saucepan, combine the barley and water. Bring to a boil, reduce heat and simmer until tender, about 12 minutes. Transfer to a large bowl.
  2. Preheat the oven to 400 degrees F. Arrange the cherry tomatoes, cut side up, on a parchment-lined sheet pan. Drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast for 25-30 minutes until plump and juicy, but wrinkled at the edges.
  3. For the vinaigrette, whisk together the remaining olive oil, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper and chives.
  4. Combine the tomatoes and corn with the barley. Stir in the vinaigrette, scallions and feta. Serve at warm or at room temperature.