Arugula, Tomato and Corn Salad

Submitted by glynn117

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

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 4

ingredients

• 1⁄2 cup olive oil, plus
• 1 teaspoon olive oil
• 1⁄4 cup balsamic vinegar
• 3 tablespoons chopped fresh basil
• 2 plum tomatoes, halved,seeded,diced
• 2 cloves garlic, minced
• 3⁄4 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary
• 1 ear of corn, husked
• 4 ounces arugula
• 4 plum tomatoes, quartered
• 1⁄4 cup pecans, toasted
• shaved parmesan cheese

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

[BakingGuru]

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.

 

[cbettencourt]

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!

 

[scz8911]

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.

 

[tinavankley]

This was really delicious. Instead of the plum tomatoes, I used halved cherry tomatoes, and used a mix of spinach and arugula to boost the volume, and my family and our guests loved it.

 

[Brooke the Cook in]

This was a great salad! I made half the dressing to cut calories and it was plenty of dressing to cover. Also, I used 2/3 cup of frozen corn and cooked it in a small skillet over med-high heat until it was browned. The fresh basil is a must!! Good combination, thanks for sharing!