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Arugula Salad with Tomatoes, Corn, and Burrata
Arugula Salad with Tomatoes, Corn, and Burrata
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Prep Time:
15 minutes
Total Time:
15 minutes
Summery tomato, corn, and basil salad topped with luxurious burrata cheese for a decadent twist.
Ingredients:
  • For the dressing
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • Pinch of black pepper
  • 6 tablespoons olive oil
  • For the salad
  • 4 ears corn
  • 2 large handfuls baby arugula
  • 2 large tomatoes, sliced
  • 1 pint mixed cherry tomatoes, halved
  • About 8 large basil leaves, torn into pieces
  • 1 (8-ounce) ball burrata
  • Freshly ground black pepper
  • Crusty bread, for serving
Instructions:
  • Prepare the dressing by whisking vinegar, salt, and pepper in a small bowl. Slowly incorporate the olive oil until well combined.
  • To cook the corn, boil a pot of salted water, add the corn, cook for 2 minutes, then drain and rinse with cold water. Cut the kernels off the cob by standing the cob upright in a bundt pan and slicing downwards with a knife to collect the kernels in the center. Repeat with remaining cobs.
  • Combine the corn and arugula: In a medium bowl, mix the arugula and corn with 2 tablespoons of the dressing. Save the rest for drizzling on top.
  • Assemble the salad: Divide the arugula and corn evenly among 4 plates. Cut the burrata into quarters and place on the plates. Add sliced tomatoes, cherry tomatoes, and torn basil leaves on top. Drizzle with additional dressing, sprinkle with black pepper, and serve with crusty bread.

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