Warm Corn, Tomato And Arugula Salad
This delightful corn and arugula salad is a burst of fresh flavors and vibrant colors. Sweet corn and juicy cherry tomatoes combine with crisp arugula and tangy feta cheese to create a delightful medley of tastes and textures. Finished with a light drizzle of olive oil and lemon juice, this salad is a perfect side dish or light meal that is sure to brighten up any table.
— Constant Cookbook
Ingredients
- 1 Tbs. olive oil, plus more for drizzling
- 3 Tbs. finely chopped shallot
- 2 cups fresh corn kernels
- 1/2 pint cherry tomatoes, halved
- 4 oz. arugula
- 2 oz. feta cheese, crumbled
- Kosher salt and freshly ground pepper, to taste
- Fresh lemon juice for drizzling
Instructions
- In a 10-inch fry pan over medium heat, warm the 1 Tbs. olive oil. Add the shallot and cook, stirring occasionally, until softened, 1 to 2 minutes. Add the corn and tomatoes and cook, tossing occasionally, until softened and warmed through, 2 to 3 minutes.
- Transfer the mixture to a large bowl. Add the arugula and cheese, and season with salt and pepper. Drizzle with the lemon juice and olive oil and toss gently. Serve immediately. Serves 4.
- Williams-Sonoma Kitchen
Yield
Serves 4.
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