Arugula Salad with Tomatoes, Corn, and Burrata
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Category
Salad
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Cusine
American
What do you need?
How to make?
Ingredients
2 tablespoons red wine vinegar
1/2 teaspoon salt
Pinch of black pepper
6 tablespoons olive oil
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 ball burrata
Freshly ground black pepper
Crusty bread, for serving
Directions
In a small bowl, whisk together the vinegar, salt, and pepper. Gradually whisk in the olive oil.
Bring a large pot of salted water to a boil. Add the corn and cook for 2 minutes. Drain and rinse with cold water.
To cut the kernels from the cob, hold one of the cobs upright in the center of a bundt pan . With a knife, cut the kernels from the cob in a downward motion, letting the kernels collect in the well of the bundt pan.
Repeat with all the cobs. For more details on this method, read this post.
In a medium bowl, toss the arugula and corn with 2 tablespoons of the dressing. (Reserve the remaining dressing for drizzling over the salad.
Divide the arugula and corn between 4 salad plates. Gently cut the burrata into four quarters, and transfer to the salad plates.
Top the salads with the sliced tomatoes, cherry tomatoes, and torn basil leaves. Sprinkle with more dressing and a few grindings of black pepper, and serve with crusty bread.