Arugula, Tomato and Corn Salad

Total Time
30mins
Prep 20 mins
Cook 10 mins

This recipe is from Mi Spia Ristorante in Atlanta, Georgia...a perfect summer salad with all my favorite ingredients!

Ingredients Nutrition

Directions

  1. Whisk 1/2 cup oil, vinegar, basil, diced tomatoes, garlic and rosemary in small bowl until well blended.
  2. Season to taste with salt and pepper.
  3. Preheat broiler.
  4. Brush corn with 1 teaspoon oil and sprinkle with salt and pepper.
  5. Broil corn until crisp-tender and golden brown in spots, turning frequently, about 7 minutes.
  6. Cool, cut corn kernels off cob and place in large bowl.
  7. Add arugula, quartered tomatoes and pecans to bowl with corn.
  8. Toss salad with enough dressing to coat evenly.
  9. Season with salt and pepper.
  10. Garnish salad with shaved Parmesan cheese and serve.

Reviews

(6)
Most Helpful

This was an awesome salad. I am kicking myself for not taking a picture of the beautiful finished product. I didn't have parmesan but had everything else. I will be making this often. I think next time I will use less garlic. I love this so much. And the kids ate it as well.

BakingGuru September 07, 2009

This was so good! I had to improvise a little. Didn't have Arugala, parmesean or pecans. Used a little romaine lettuce, feta cheese and some crushed walnuts instead. It was super yummy!

cbettencourt August 03, 2009

Great Idea for a summer salad/side dish. I grilled the corn and used all spinach instead of arugula (my SO can't stand arugula). It was excellent. Next time I may try lime juice as the acid instead of balsamic just to see what happens.

scz July 31, 2009

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