Ingredients
1 cup quick-cooking barley
2 slices bacon
1 medium shallot, chopped
2 Tablespoons white vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1 pint cherry tomatoes, halved
1/4 cup chopped fresh basil
Instructions
Cook barley according to manufacturer's instructions.
Drain and transfer to large bowl.
Cook bacon until crisp. Drain on paper towels, leaving fat in skillet. Add shallot and cook, stirring for one minute.
Stir in vinegar, salt, and pepper. Remove from heat.
Crumble bacon; Add to bowl, along with tomatoes, basil and warm vinaigrette. Gently stir to combine. Serve warm or at room temperature.