Have You Eaten, SF?

  • Home
  • Recipes
  • Events
  • Reviews
  • About Me
  • Contact us / Terms of use

Grilled Corn, Tomato, and Arugula Salad

July 4, 2012 by Tim

arugula2

One of my favorite pastimes during the summer are the farmer’s markets. They seem to be popping up all over the place these days. I really love the summer fruits and fresh bountiful vegetables. I was recently inspired by the fresh local corn. I am also happy to see the first decent tomatoes make an appearance. Tomatoes are tricky. I still haven’t seen anything good in a large tomato; still too cold I guess. I did find some great cherry tomatoes that were sweet and colorful. My favorite is the Durst Farms cherry tomatoes. The corn you are seeing in the markets now is mostly from Brentwood, California. It is local and sweet. If it isn’t, you are shopping in the wrong place. I can write a book about tomatoes and corn, but I am going to save that for another day. Today I am going to share a salad recipe I enjoy making this time of year. The kicker here comes from grilling the corn which gives it a nice roasted flavor from the corn caramelizing on the grill. I hope you enjoy.


Save Print
Grilled Corn, Tomato, and Arugula Salad
 
Ingredients
  • 1 ear of corn for each salad
  • 1 handful of wild arugula for each salad
  • 8-10 cherry tomatoes for each salad
  • 1 nice chunk of Parmesean cheese
  • Fresh vinargrette
  • Black pepper
Instructions
  1. Clean the husk and silk from one ear of corn for each salad that you are going to make. Brush with a little olive oil or butter, and grill until you get some nice grill marks, and browning. Remove from the grill and let cool.
  2. Take a sharp knife and cut the corn off the ears, and set aside, you can do this in advance.
  3. When it is time to assemble the salad, place a generous handful of arugula on each plate.
  4. Next, put some cherry tomatoes around the arugula.
  5. You are now ready to place the corn on top of the arugula (is this too damn easy or what?).
  6. Take a potato peeler and peel some large shards of Parmesan on to each salad. You can use feta or blue, or anything really, but I really like the "parm" on this salad.
  7. Add a little dressing on each salad and you are good to go.
3.3.3077

arugula1

If you need a vinaigrette recipe try this one.

Save Print
Basic Vinaigrette
 
I am glad you want to make your own; it really does make a difference, as does using good quality vinegar and olive oil. You can make it a few hours ahead, but don't make it in the morning or the day before and refrigerate it as it looses its soul! If you don't like the garlic leave it out. If you want it to be more subtle, omit it altogether or you can also rub each salad plate with a sliced clove of garlic instead.
Ingredients
  • ½ to 1 clove garlic, minced finely
  • ½ teaspoon of Dijon mustard
  • 3 tablespoons balsamic vinegar
  • 9 tablespoons extra virgin olive oil
  • Salt and pepper to taste
Instructions
  1. Mince the garlic and add to a large mixing bowl with the mustard and vinegar and give it a little stir.
  2. While whisking like mad, add olive oil in a small slow steady stream, incorporating the oil a little at a time, while admiring the emulsification process taking place in your bowl.
  3. Taste for salt and pepper.
  4. Add chopped herbs to taste if desired.
3.3.3077

 

 

Share this:

  • Twitter
  • Facebook
  • Pinterest
  • Google
  • Email
  • Print

Filed Under: Grilling, Recipes, Salads, Vegetables Tagged With: arugula, corn, tomatoes

« Love Chicken
Panko and Almond Crusted Halibut »

Comments

  1. Paul says

    July 5, 2012 at 8:32 am

    I can vouch for Tim on this one…this salad is kick-butt good!

  2. Christina says

    July 17, 2012 at 6:29 pm

    Gorgeous photos!

Stay connected!

  • Facebook
  • Google+
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

IFBC

Be there or be square!

blogging for books

I blog for books!

Recent Comments

  • Fran on Spaghetti Sauce
  • liza swift on IFBC 2017
  • Tim on Easy Lemon Cucumber Pickles
  • Clara Kyllo on Easy Lemon Cucumber Pickles
  • Justine Faisst on Easy Lemon Cucumber Pickles

Archives

Recent Posts

  • Spicy Indonesian Soup (Soto Ajam)
  • IFBC 2017
  • Thai Panang Curry
  • Pre-Batch Cocktails
  • All Under Heaven

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Copyright © 2022 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.