Arugula, Tomato And Corn Salad Recipe

Name: Arugula, Tomato And Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup olive oil, plus, 1 teaspoon olive oil, 1/4 cup balsamic vinegar, 3 tablespoons chopped fresh basil, and more.

Yes, Arugula, Tomato And Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Arugula, Tomato And Corn Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions