Summer Arugula, Tomato, and Grilled Corn Salad with Parmesan and Pecans

Arugula, Tomato, and Corn Salad Recipe

This vibrant and fresh salad from Mi Spia Ristorante in Atlanta, Georgia, is a perfect representation of summer. With the crisp sweetness of corn, juicy plum tomatoes, peppery arugula, and the nutty crunch of pecans, it combines all of my favorite ingredients into a dish that’s both light and satisfying. The dressing adds a touch of elegance, bringing together the aromatic herbs and tangy vinegar, creating a delightful balance of flavors. Ideal for brunch, lunch, or a side dish at your next gathering, this salad is quick and easy to prepare, taking just 30 minutes from start to finish.

Recipe Information

Ingredients

Instructions

1. Prepare the Dressing: In a small bowl, whisk together the olive oil, vinegar, fresh basil, diced plum tomatoes, minced garlic, and both fresh and dried rosemary. Continue whisking until the ingredients are well combined, creating a flavorful dressing with a fresh, herbal aroma.

2. Season the Dressing: Taste the dressing and season with salt and pepper according to your preference. A pinch of salt can bring out the natural sweetness of the tomatoes and corn, while freshly cracked black pepper adds a nice level of warmth.

3. Broil the Corn: Preheat your broiler to high. Lightly brush the ears of corn with 1 teaspoon of olive oil, then sprinkle with salt and pepper. Place the corn under the broiler and cook, turning occasionally, until the kernels are crisp-tender and golden brown in spots—about 7 minutes. Once done, remove the corn from the oven and allow it to cool slightly.

4. Cut the Corn: Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob. Place the kernels into a large salad bowl, which will serve as the base for the rest of your ingredients.

5. Assemble the Salad: To the bowl with the corn, add the arugula, quartered tomatoes, and chopped pecans. The arugula should provide a peppery contrast to the sweetness of the corn, while the tomatoes offer a burst of juiciness and color. The pecans add a satisfying crunch to the mix.

6. Dress the Salad: Pour enough of the prepared dressing over the salad to coat all of the ingredients evenly. Gently toss the salad with your hands or tongs, ensuring that every leaf of arugula and every kernel of corn gets a flavorful coating of the dressing.

7. Final Seasoning: Taste the salad again and adjust the seasoning if needed, adding more salt or pepper to suit your taste.

8. Serve and Garnish: Transfer the dressed salad to a serving platter or individual bowls. For an added touch of richness, garnish the salad with a generous shaving of Parmesan cheese. The creamy, salty notes of the cheese will complement the sweetness of the corn and the earthiness of the arugula beautifully.

Serving Suggestions

This refreshing Arugula, Tomato, and Corn Salad is versatile and can be enjoyed as a side dish or a light main course. It pairs wonderfully with grilled meats, such as chicken or steak, and is a perfect accompaniment to any summer barbecue or brunch. If you’re serving it at a gathering, consider serving alongside other fresh salads, such as a Caprese Salad or a classic Cucumber and Dill Salad, for a well-rounded spread.

Why You’ll Love This Salad

This recipe combines all the best qualities of a summer salad: fresh, flavorful, and easy to prepare. The sweetness of the corn is balanced perfectly by the peppery arugula and the savory depth of the Parmesan cheese. The dressing, made with fresh basil, garlic, and rosemary, ties everything together, giving the salad a fragrant and herbaceous note. Plus, with just a few simple steps, this dish comes together in no time, making it an excellent choice for busy weeknights or leisurely weekend lunches.

Helpful Tips

• Corn: If fresh corn is not in season, you can substitute with frozen corn kernels. Just make sure to thaw and lightly sauté them to replicate the grilled flavor.
• Vinegar Options: The vinegar used in the dressing is essential for balancing the richness of the olive oil. You can use white wine vinegar for a lighter taste, or balsamic vinegar for a deeper, slightly sweeter profile.
• Nut Alternatives: If you prefer a different type of nut, try substituting the pecans with toasted almonds or walnuts for a similar crunch.
• Cheese Variation: While Parmesan is a classic choice for garnish, you could also try goat cheese or crumbled feta for a tangy twist.

Nutritional Breakdown per Serving

With its vibrant colors, fresh flavors, and satisfying textures, this Arugula, Tomato, and Corn Salad is sure to be a hit at your next gathering. Whether you’re looking for a light lunch or a refreshing side dish, this recipe is guaranteed to brighten up any meal.