Corn and Arugula Salad With Rainbow Tomatoes (Vegan)

Submitted by COOKGIRl

"From Delicious Living. Very important: Use the most flavorful tomatoes you can find and only make this salad when you have corn that is fresh and [best quality!]. For added flavor, I roasted the corn kernels the day before preparing this salad."

 

• Ready In: 15mins
• Ingredients: 10
• Serves: 4

ingredients

• Red Wine Vinaigrette

• 1 medium garlic clove, crushed
• 4.92 ml Dijon mustard
• 29.58 ml red wine vinegar plus 2 teaspoons red wine vinegar
• 118.29 ml extra-virgin olive oil (I used half imported Spanish olive oil and half blood orange olive oil)
• salt, to taste
• cracked black pepper, to taste

• Salad

• 6 packed cups baby arugula leaves
• 1 small bunch fresh Italian parsley, chopped (about 1?2 cup)
• 1 large ear of corn, shucked, silk removed, and kernels cut off cob
• 473.19 ml rainbow cherry tomatoes, halved (assorted colors preferred) or 3 medium heirloom tomatoes, cut into bite-size pieces (assorted colors preferred)

directions

1. In a small bowl, whisk together all vinaigrette ingredients, plus salt and pepper to taste.
2. Place arugula and half of the chopped parsley in a large bowl and toss with half of the vinaigrette. Transfer dressed salad to a platter.
3. Using the same large bowl, add corn kernels with remaining parsley, and toss with half of remaining dressing and a small pinch of salt.
4. Place corn mixture in the center of arugula on the platter. Arrange tomatoes around corn, and then drizzle with remaining vinaigrette.