Barley, Nectarine and Cherry Salad

In covered 4-quart saucepan, heat 6 cups water and 2 teaspoons salt to boiling over high heat. Add barley; heat to boiling. Reduce heat to low; cover and simmer 35 minutes or until barley is tender and most of the liquid is absorbed.

Meanwhile, in large serving bowl, mix oil, vinegar, sugar, and remaining 3/4 teaspoon salt. Pit nectarines and cut into 1/2-inch pieces. Pit cherries and cut each in half. Finely chop jalapeño and thinly slice basil. Transfer nectarines, cherries, jalapeño, and basil to bowl with oil mixture.

Drain barley. Rinse with cold running water to stop cooking; drain again. Add barley to nectarine mixture. Toss until evenly coated with dressing. If not serving right away, cover and refrigerate up to 6 hours.