Prep: 1. Boil water for barley. 2. Halve tomatoes, mince red onion, chop avocado. 3. Juice lemon. Make: 1. Cook barley with a pinch of salt according to package directions. (When done, drain if needed and place into a large bowl to cool). 2. Meanwhile, make vinaigrette by combining 1/2 cup tomatoes, 1 tablespoon red onion, garlic, olive oil, water, lemon juice, salt and pepper to taste in a blender or food processor and process until smooth. Set aside. 3. Heat a skillet over medium heat. Add bacon and cook, flipping often until crisp, 3-5 minutes. Place cooked pieces on a paper towel to drain. Once slightly cooled chop or crumble. 4. Stir corn, cherry tomatoes, red onion, and bacon into the cooled barley. Add enough tomato vinaigrette to coat and stir well. Gently fold in avocado then season with salt and pepper to taste.
The vinaigrette also makes a great marinade for chicken. Just double the vinaigrette recipe and use half to marinade chicken breasts for 30 minutes (up to 10 hours) before grilling, baking, or pan searing. If corn is in season fresh kernels make this salad really pop! Just slice the kernels off of 2 ears of corn and sub in for the frozen.