Arugula, Tomato, and Corn Salad

Ingredients

Olive oil 1/2 cup

Balsamic vinegar 1/4 cup

Fresh basil 3 tbsp

Tomatoes 2

Garlic 2 cloves

Rosemary 3/4 tsp

Corn 2 heads

Arugula 110 g

Cherry tomatoes 235 g

Pine nuts 1/4 cup

Parmesan cheese

Combine 1/2 cup oil, vinegar, chopped basil, tomatoes, garlic, and rosemary. Season with salt and pepper to taste.

Preheat the grill. Rub the corn cobs with 1 teaspoon of oil, salt, and pepper. Broil (about 7 minutes) until golden brown, turning occasionally. 

Cool and remove the corn from the cob. Place it in a large salanica along with the arugula, halved cherry tomatoes, and toasted nuts.

Dress with the prepared dressing until evenly combined. Season with additional salt and pepper. Sprinkle the salad with grated Parmesan cheese and serve.

Enjoy!