Blistered Tomato, Corn, and Arugula Salad
This simple salad that combines just four ingredients - tomatoes, corn, arugula, and basil will become a staple at your summer barbecues. It makes a beautiful buffet presentation or works just as well on an individual serving dish and it all comes together in very little time.
- 4-5 ounces fresh arugula
- 2-3 ears of corn husked
- 3/4-1 pint cherry tomatoes
- 1/2 ounce fresh basil
- 2 tablespoons olive oil
- salt and pepper
- 2 tablespoons balsamic vinegar
- 6 tablespoons extra virgin olive oil
- salt and pepper to taste start with 1/4 tsp salt and 1/2 tsp pepper
- chopped basil to taste optional
Heat your cast iron pan to medium (or use your grill). While it's heating, brush the olive oil on the corn and sprinkle with salt and pepper. Place the corn in the cast iron pan or on the grill to create a char all over. This will take about 5 minutes.
After you take the corn out of the pan or off the grill, put in the tomatoes and do the same thing but this will happen quickly - maybe 1 or 2 minutes at the most. Take the tomatoes out of the pan.
Once the corn is cooled, use a sharp knife to take the corn kernels off the cob. It's ok if some of them remain stuck together, it looks good that way on the salad.
Chop or tear your basil into bite size lettuce-like pieces.
To assemble your salad, place the arugula and basil on the plate first. Then top with the corn and tomatoes. Sprinkle a bit more salt and pepper on the salad if you like. Dress it right before you serve it or pass the dressing separately.
Calories: 158kcalCarbohydrates: 7gProtein: 1gFat: 14gSaturated Fat: 2gSodium: 13mgPotassium: 219mgSugar: 3gVitamin A: 690IUVitamin C: 14.1mgCalcium: 31mgIron: 0.8mg