If you’re looking for a fresh, vibrant salad that bursts with flavor and color, the Arugula, Corn and Goat Cheese Salad Recipe is an absolute must-try. Imagine sweet, smoky grilled corn mingling with peppery arugula, juicy grape tomatoes, and the creamy tang of goat cheese, all tossed in a zesty lemon and white wine vinegar dressing. This salad feels like a celebration of summer’s best, yet it’s incredibly simple to prepare. Whether as a light lunch or a stunning side, this dish is sure to brighten any meal and have you reaching for seconds with delight.
Ingredients You’ll Need
Each ingredient in this salad plays an essential role in creating the perfect balance of textures and flavors. From sweet to tangy and creamy to crisp, the components are simple but impactful, ensuring every bite is a delightful experience.
- Extra virgin olive oil (5 tablespoons): Use good quality olive oil for a rich, fruity base in the dressing and for brushing the corn to enhance its smoky flavor.
- Sweet corn (5 ears): Grilled to bring out natural sweetness and add a subtle char that elevates the entire salad.
- Green onions (3, sliced): Adds a mild sharpness that cuts through the creaminess of the goat cheese.
- Grape tomatoes (2 cups, quartered): Juicy and slightly sweet, they brighten the salad both visually and in flavor.
- Goat cheese (1 cup, crumbled): Creamy and tangy, it brings a luxurious texture and depth of flavor.
- Arugula (4 cups, chopped): Peppery and fresh, it forms the crisp, green foundation of the salad.
- Lemon juice (from half a lemon): Provides a bright acidity to balance the creaminess and sweetness.
- White wine vinegar (2 tablespoons): Adds a subtle tang that lifts the entire dish without overpowering it.
How to Make Arugula, Corn and Goat Cheese Salad Recipe
Step 1: Grill the Corn
Start by brushing one tablespoon of extra virgin olive oil all over the corn ears, then grill them over medium-high heat. Turn frequently to achieve an even, smoky char that brings out their natural sweetness. Once grilled to perfection, let them cool before cutting the kernels off the cob. This smoky-sweet corn is the star that makes this salad sing.
Step 2: Combine the Fresh Ingredients
In a large mixing bowl, toss together the cooled grilled corn kernels, sliced green onions, quartered grape tomatoes, crumbled goat cheese, and chopped arugula. This combination brings a wonderful mix of textures and flavors that feel light yet satisfying.
Step 3: Prepare the Dressing
In a small jar (or bowl), combine the juice from half a lemon, white wine vinegar, and the remaining four tablespoons of olive oil. Shake or whisk vigorously until the dressing is well emulsified. This simple vinaigrette is fresh and tangy, perfectly complementing the salad ingredients without overwhelming them.
Step 4: Toss the Salad
Add a small amount of dressing at first to the salad bowl and toss gently to coat the ingredients evenly. Continue adding dressing little by little until the salad is dressed to your liking. This careful approach ensures every bite is flavorful but not soggy.
Step 5: Season and Serve
Finally, season your salad with salt and pepper to taste. This last step heightens all the flavors and ties everything together beautifully. Now, your Arugula, Corn and Goat Cheese Salad Recipe is ready to enjoy!
How to Serve Arugula, Corn and Goat Cheese Salad Recipe
Garnishes
While this salad is delightful as is, adding a sprinkle of toasted pine nuts or a few fresh basil leaves can elevate it further. These garnishes introduce a lovely crunch and a herbal note that pairs exquisitely with the salad’s existing flavors.
Side Dishes
This salad makes for a fantastic side dish alongside grilled chicken, fresh seafood, or a rich pasta dish. Its bright, refreshing qualities are perfect to balance out heartier mains and lend a summery vibe to your meal.
Creative Ways to Present
To impress your guests, consider serving the salad in individual clear glass bowls to showcase the beautiful colors. You can also layer it in mason jars for a fresh, portable lunch option. A simple drizzle of extra olive oil or a pinch of edible flowers on top will add a restaurant-quality touch.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of the Arugula, Corn and Goat Cheese Salad Recipe, store them in an airtight container in the refrigerator. It will stay fresh for up to two days, but remember that the arugula may soften a bit, so it’s best enjoyed as soon as possible.
Freezing
This salad is not recommended for freezing because arugula and goat cheese lose their texture and quality once thawed, and fresh vegetables can become watery and limp.
Reheating
Since this is a fresh salad best served cold or at room temperature, reheating is not needed. If you prefer, you can let it sit at room temperature for a few minutes before serving to soften the goat cheese slightly.
FAQs
Can I use frozen corn instead of fresh for this Arugula, Corn and Goat Cheese Salad Recipe?
While fresh grilled corn brings the best flavor and texture, frozen corn can be used in a pinch. Just thaw and lightly sauté it to add some caramelization before tossing it in the salad.
Is there a substitute for goat cheese in this salad?
If goat cheese isn’t your favorite, feta cheese is a great alternative because it has a similar tangy creaminess, although the flavor profile will be a bit different.
Can I add protein to make it a full meal?
Absolutely! Grilled chicken, shrimp, or even chickpeas work wonderfully to add protein and make this salad more filling.
How do I make the salad less tangy?
Simply reduce the amount of lemon juice and white wine vinegar in the dressing, or add a touch of honey to balance the acidity with sweetness.
What wine pairs well with this salad?
A crisp Sauvignon Blanc or a light Pinot Grigio pairs beautifully, as their bright acidity complements the fresh and zesty flavors of the salad.
Final Thoughts
The Arugula, Corn and Goat Cheese Salad Recipe is one of those dishes that quickly becomes a favorite for its perfect harmony of flavors and ease of preparation. It’s versatile, fresh, and absolutely crowd-pleasing, making it ideal for everything from casual family dinners to elegant summer gatherings. So go ahead, give this recipe a whirl and enjoy the delicious burst of sunshine on your plate!
Print
Arugula, Corn and Goat Cheese Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
A fresh and vibrant Arugula, Corn, and Goat Cheese Salad that combines grilled sweet corn, juicy grape tomatoes, and tangy goat cheese tossed in a zesty lemon and white wine vinegar dressing. Ready in just 20 minutes, this salad is perfect for a light lunch or a flavorful side dish for any meal.
Ingredients
Salad Ingredients
- 5 ears sweet corn, husked and grilled
- 3 green onions, sliced
- 2 cups grape tomatoes, quartered
- 1 cup goat cheese, crumbled
- 4 cups arugula, chopped
Dressing Ingredients
- 5 tablespoons extra virgin olive oil (divided)
- Juice of half of a lemon
- 2 tablespoons white wine vinegar
- Salt, to taste
- Black pepper, to taste
Instructions
- Grill the Corn: Brush 1 tablespoon of extra virgin olive oil over the husked ears of corn. Grill the corn over medium-high heat, turning frequently, until the kernels are roasted and slightly charred. Once cooked, allow the corn to cool, then cut the kernels off the cob.
- Combine Salad Ingredients: In a large bowl, add the grilled corn kernels, sliced green onions, quartered grape tomatoes, crumbled goat cheese, and chopped arugula. Gently toss to mix the ingredients evenly.
- Prepare the Dressing: In a small jar or container with a lid, combine the juice of half a lemon, 2 tablespoons of white wine vinegar, and 4 tablespoons of extra virgin olive oil. Shake well until the dressing emulsifies and blends together.
- Toss the Salad with Dressing: Drizzle a small amount of the dressing over the salad and toss gently to coat all the ingredients. Continue adding dressing gradually to your desired flavor and consistency.
- Season and Serve: Season the salad with salt and freshly ground black pepper to taste. Give a final toss and serve immediately for the best fresh flavor.
Notes
- Grilling the corn adds a smoky sweetness that enhances the flavor of the salad.
- Use fresh, ripe grape tomatoes for the best taste.
- Adjust the amount of goat cheese to your preference for creaminess and tanginess.
- The salad is best served fresh but can be refrigerated for up to a day; add dressing just before serving if preparing ahead.
- For a vegan option, omit the goat cheese or substitute with a plant-based cheese alternative.
