Unfortunately we haven't cycled much in the last several years. Louis got pretty busy gigging on the weekends, and then Ella came along. We just got out of the habit. But I missed it. I feel a great sense of freedom when I'm on a bike. It is definitely my favorite form of exercise.
I've become quite addicted to these salads. Barley has a lovely chewy texture that is totally satisfying. I tend to use quite a bit of vinegar because the barley absorbs a lot as it sits. So, if you aren't serving the salad right away, you should taste and adjust the seasoning again before serving.
2 ears of corn, kernels cut from cob
1 zucchini cut into 1/2 inch dice
1/2 pint of cherry tomatoes sliced in half
1 cup of farro or barley (whole grain, not pearled)
Combine the barley with 4 cups of water and salt to taste in a saucepan. Bring to a boil and cook at a bare simmer until just tender, 15-20 minutes. Drain in a colander and set aside.
Warm the olive oil in a saute pan over medium heat and add the corn and zucchini and 1/2 teaspoon salt. Cook until softened but still al dente, about 5 minutes. Add the diced shallot and sliced cherry tomatoes. Turn off the heat, add about 2 teaspoons of vinegar and taste for salt. Add the vegetables to a bowl with the barley. Toss in a handful of arugula or torn basil leaves. Taste again for balance of salt and vinegar.