Corn, Arugula & Tomato Salad
Fresh corn and tomatoes make an especially attractive and delicious summer salad. Sweet corn balances the peppery arugula and tart tomatoes.
3 Tbsp. red-wine vinegar
3 Tbsp. minced shallots
6 Tbsp. extra-virgin olive oil
1/4 tsp. salt
Freshly ground pepper to taste
6 cup loosely packed arugula (about 6 ounces)
2 cup corn kernels (about 4 ears)
1 1/2 pint cherry tomatoes, halved
Combine vinegar and shallots in a large bowl and let stand at room temperature for 10 minutes.
Whisk oil into the vinegar mixture until blended. Season with salt and pepper. Add arugula and toss to coat. Arrange the arugula on serving plates. Add corn and tomatoes to the bowl, toss to coat with the dressing that remains, then spoon the mixture over the arugula and serve.
From Giant Eagle