Ingredients for Arugula Tomato And Corn Salad
- 1/2 cup plus 1 teaspoon olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup chopped fresh basil
- 2 cups diced tomatoes
- 2 cloves minced garlic
- 1 teaspoon dried rosemary
- 2 ears of corn
- 5 ounces of arugula
- 1/4 cup chopped pecans
- 1/4 cup shaved Parmesan cheese
- Salt (to taste)
- Pepper (to taste)
- 1 cup quartered cherry or grape tomatoes
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How to Make Arugula Tomato And Corn Salad
- 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.
- Season the dressing to taste with salt and pepper.
- Preheat your broiler.
- Brush 2 ears of corn with 1 teaspoon olive oil and sprinkle with salt and pepper.
- Broil the corn, turning frequently, until crisp-tender and golden brown in spots (about 7-10 minutes).
- Let the corn cool slightly, then cut the kernels off the cob and place them in a large bowl.
- Add 5 ounces of arugula, 1 cup quartered cherry or grape tomatoes, and 1/4 cup chopped pecans to the bowl with the corn.
- Pour enough dressing over the salad to coat evenly, tossing gently to combine.
- Season the salad with salt and pepper to taste.
- Garnish with 1/4 cup shaved Parmesan cheese and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
29g
Fat
22g
Carbs
4g
