Arugula Tomato And Corn Salad Recipe

Ingredients for Arugula Tomato And Corn Salad

• Olive Oil
• Balsamic Vinegar
• Fresh Basil
• Plum Tomatoes
• 2 cloves minced garlic
• Fresh Rosemary
• Ear Of Corn
• 5 ounces arugula
• 1/4 cup chopped pecans
• Parmesan Cheese

How to Make Arugula Tomato And Corn Salad

1. Whisk together 1/2 cup olive oil, 1/4 cup balsamic vinegar, 1/4 cup chopped fresh basil, 2 cups diced tomatoes, 2 cloves minced garlic, and 1 teaspoon dried rosemary in a small bowl until well combined.
2. Season the dressing to taste with salt and pepper.
3. Preheat your broiler.
4. Brush 2 ears of corn with 1 teaspoon olive oil and sprinkle with salt and pepper.
5. Broil the corn, turning frequently, until crisp-tender and golden brown in spots (about 7-10 minutes).
6. Let the corn cool slightly, then cut the kernels off the cob and place them in a large bowl.
7. Add 5 ounces of arugula, 1 cup quartered cherry or grape tomatoes, and 1/4 cup chopped pecans to the bowl with the corn.
8. Pour enough dressing over the salad to coat evenly, tossing gently to combine.
9. Season the salad with salt and pepper to taste.
10. Garnish with 1/4 cup shaved Parmesan cheese and serve immediately.