Sweet Corn & Arugula Summer Salad

May 17, 2014
0 Ratings
  • Serves 4
Author Notes

This salad came about from taking several things that were growing in my summer garden in 2001 (everything was growing in my garden, except for the pine nuts). I was growing 30 different kinds of tomatoes that year, I had even planted tomatoes at friends houses, because I did not have enough room. I was experimenting with roasting tomatoes that year, which turned into everything from salsas, to oven and sun dried tomatoes. One day I just decided to make a salad out of several things in the garden, it was an instant hit with everyone, and is still the salad asked for by friends, when we are having a summer get together, and potlucks. The original recipe had 7 different kinds of tomatoes in it. I still like to use a 2-3 different kinds, red and yellow pear, and green zebra, what ever else I have growing or find at the farmers market. What ever tomatoes you choose are fine. I have never measured out any of the ingredients, It's more of a recipe that is done by taste, and which ingredients you prefer more of. The original time I made this, I put basil in it, because it was also growing in my garden. I have put crumbled Gorgonzola in this salad, which worked nicely. This is my first time writing down a recipe:) —Trisha

What You'll Need
  • 2 Fresh sweet corn on the cob
  • 3 cups Arugula
  • 1+ cups Cherry Tomatoes
  • 1/3 cup Sweet Onion
  • 1/4 cup Roasted Pine Nuts
  • 4 tablespoons Fresh Lemon Juice (Meyer)
  • 4 tablespoons Extra Virgin Olive Oil
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Fresh Cracked Pepper.
  • 2 tablespoons Butter
  1. Peel the husks off the corn, BBQ the corn until there is a little black on some of the kernels. When the corn is cooked, place it into a bowl, butter the ears, then cut kernels off the cob. (Make sure the corn is fresh, and is still sugar, not turned into starch. When you choose ears of corn, take a finger nail, press it into a kernel, if it sprays juice, it is fresh, if it just collapses, it is not fresh)
  2. Toast pine nuts in a non stick pan, keep a close eye on them so they do not burn.
  3. Halve Cherry tomatoes
  4. Cut onion into halves, take one half and cut off bottom end, leaving root end on, cut onion in half length wise, then cut into thin slices. (lol...not sure what this would be called in the professional chef world)
  5. Mix corn, tomato, pine nuts, and onion in a bowl, put arugula on top of other ingredients, cover arugula with olive oil, lemon juice, salt and pepper (to your taste), mix salad all together.

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