Fresh Corn, Arugula and Tomato Salad

Fresh Corn, Arugula and Tomato Salad

  • Prep: 20 min
  • Cook Time:
  • Total: 20 min
  • Serving: 4 Servings

The use of fresh corn and peppery arugula really make the flavors in this salad pop, while adding vibrant color and texture.


  • 3 tablespoons red-wine vinegar
  • 3 tablespoons minced shallots
  • 6 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • 6 cups loosely packed arugula (about 6 ounces)
  • 2 cups corn kernels (about 4 ears)
  • 1-1/2 pints cherry tomatoes, halved


  1. Place the vinegar and the shallots in a large bowl, cover and soak for at least 15 minutes.
  2. Slowly pour the oil into the vinegar mixture, whisking continuously until combined, and then season to taste with salt and pepper.
  3. Add the arugula to the bowl, toss to coat, and then sprinkle the corn and tomatoes on top. Gently toss to combine.


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