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
Scale
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.
