Description
A refreshing salad featuring charred corn and peppery arugula, perfect for summer gatherings.
Ingredients
Scale
- 4 ears of corn, husked
- 4 cups arugula
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- Grill the corn for about 10 minutes, turning occasionally, until charred.
- Remove the corn from the grill and let it cool slightly before cutting the kernels off the cob.
- In a large bowl, combine the arugula, cherry tomatoes, red onion, and grilled corn.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Top with crumbled feta cheese before serving.
Notes
- For a vegan option, omit the feta cheese.
- This salad can be served warm or cold.
- Feel free to add other vegetables like bell peppers or cucumbers for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Keywords: Charred Corn, Arugula Salad, Summer Salad, Grilled Corn Salad