This refreshing salad tastes like bruschetta in a bowl.
½ cup good olive oil
¼ cup balsamic vinegar
3 tablespoons chopped fresh basil
2 plum tomatoes, halved, seeded and diced
1 large garlic clove, minced
¾ teaspoon minced fresh rosemary
1 ear of corn, husked
5 cups arugula
4 tomatoes (use whatever variety looks good), seeded and cut into ¾-inch pieces
¼ cup pecans, toasted
2 tablespoons grated parmesan cheese
Whisk the olive oil, vinegar, basil, diced tomatoes, garlic and rosemary in a small bowl. Season to taste with salt and pepper.
Preheat the broiler. Using your hands, coat the corn with a little bit of olive oil, and sprinkle some salt and pepper on it. Broil the corn on the oven rack until it is browned in spots, turning a couple of times, for about 7 minutes. Cool, and cut the kernels off the cob. Place the corn kernels in a large salad bowl.
Add the arugula, tomatoes and pecans to the corn. Toss the salad with dressing to taste. Season with salt and pepper, and garnish with the parmesan. You will have some extra dressing – use it on another salad, or it’s great as a true bruschetta topping!