1cupthinly sliced summer squashgreen or yellow or a combination (if your squash is more than 1 1/2 inches in diameter, halve it lengthwise before slicing.)
In a large bowl combine the barley or farro, grape tomatoes, summer squash and arugula.
In a small bowl combine the scallions rice vinegar, olive oil, and salt and pepper. Pour the dressing over the salad, add the basil leaves and gently toss until everything is well combined. Serve cool or at room temperature.
Notes
What Type of Whole Grain to Use in Grain Salad
You can use absolutely any cooked whole grain that you like here. It’s a great way to use up a small amount of leftover cooked grains, and a great reason to intentionally make some extra when you are preparing whole grains for another dish. Cooked whole grains keep for up to a week in the fridge, tightly covered, and add bulk, fiber and protein to all kinds of dishes, including salads like this one.