Arugula, Fresh Corn and Tomato Salad

Total Time
Prep 10 mins
Cook 0 mins

Food & Wine.

Ingredients Nutrition


  1. In a large bowl, mix the Champagne vinegar with the minced shallots and season the mixture with salt and pepper.
  2. Let the shallots stand in the vinegar for 10 minutes. Meanwhile, using a sharp, thin knife and working over another bowl, cut the kernels from the ears of white corn.
  3. Whisk the olive oil into the Champagne vinegar and shallots until blended. Add the arugula and toss with the dressing.
  4. Add the cherry tomatoes and the corn kernels and toss gently. Transfer the salad to a large platter, scatter the nasturtiums on top and serve.
Most Helpful

I thought this was excellent. I did add some feta - a little goes a long way with this recipe - and I should have used kalamata olives instead of feta and kept it vegan. I will definitely make this again. I also think Braggs could be a substitute for the champagne vinegar. We ate this with a side of roast broccoli for a delish vegetarian meal tonight!

JanuaryBride November 20, 2014

Simple and Delicous! Served with Broiled Steelhead Trout #109283.

Sherri at the Beach October 01, 2009