Corn and Arugula Salad With Rainbow Tomatoes (Vegan)

"From Delicious Living. Very important: Use the most flavorful tomatoes you can find and only make this salad when you have corn that is fresh and [best quality!]. For added flavor, I roasted the corn kernels the day before preparing this salad."
 
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Ready In:
15mins
Ingredients:
10
Serves:
4-6
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ingredients

  • Red Wine Vinaigrette

  • 1 medium garlic clove, crushed
  • 1 teaspoon Dijon mustard
  • 2 tablespoons red wine vinegar plus 2 teaspoons red wine vinegar
  • 12 cup extra-virgin olive oil (I used half imported Spanish olive oil and half blood orange olive oil)
  • salt, to taste
  • cracked black pepper, to taste
  • Salad

  • 6 packed cups baby arugula leaves
  • 12 small bunch fresh Italian parsley, chopped (about 1?2 cup)
  • 1 large ear of corn, shucked, silk removed, and kernels cut off cob
  • 1 pint rainbow cherry tomatoes, halved (assorted colors preferred) or 3 medium heirloom tomatoes, cut into bite-size pieces (assorted colors preferred)
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directions

  • In a small bowl, whisk together all vinaigrette ingredients, plus salt and pepper to taste.
  • Place arugula and half of the chopped parsley in a large bowl and toss with half of the vinaigrette. Transfer dressed salad to a platter.
  • Using the same large bowl, add corn kernels with remaining parsley, and toss with half of remaining dressing and a small pinch of salt.
  • Place corn mixture in the center of arugula on the platter. Arrange tomatoes around corn, and then drizzle with remaining vinaigrette.

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