Arugula, Tomato and Corn Salad
A Kitchen Muse: 
Recipe type: Salad, Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
A light side dish that compliments any grilled meat like flank steak, pork or fish!
  • ½ cup plus 1 teaspoon olive oil
  • ¼ cup balsamic vinegar
  • 3 tablespoons chopped fresh basil
  • 2 plum tomatoes, halved, seeded, diced
  • 2 large garlic cloves, minced
  • ¾ teaspoon minced fresh rosemary
  • 2 ears corn, husked
  • 8 cups arugula (about 4 ounces)
  • ½ pints cherry tomatoes, halved
  • ¼ cup pine nuts, toasted
  • ¼ cup crispy prosciutto
  • Parmesan cheese, shaved
  1. Whisk ½ 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 grill.
  4. Brush corn with 1 teaspoon oil.
  5. Sprinkle with salt and pepper.
  6. Broil corn until crisp-tender and golden brown in spots, turning frequently, about 7 minutes.
  7. Cool. Cut corn kernels off cob.
  8. Place kernels in large bowl.
  9. Add arugula, quartered tomatoes and pecans to bowl with corn.
  10. Toss salad with enough dressing to coat evenly. You may not need all the dressing, don't overdress!
  11. Season with salt and pepper.
  12. Garnish salad with shaved Parmesan cheese and serve.
Recipe by A Muse in My Kitchen at