Grilled Corn, Tomato, Red Onion, Arugula, and Ricotta Salata Salad with Basil Vinaigrette
I love this Italian salad, as it's simple and perfect on a hot summer day! The grilled corn adds a touch of sweetness that complements the basil vinaigrette's acidity and herbaceousness that takes minutes to make. The Ricotta Salata almost melts in into the salad and adds a lovely creamy note. This salad is lovely for any summer soirée and goes with just about any protein and spread!
Cut the kernels off the corn cobs and place in a large mixing bowl.
Add the cherry tomatoes, red onion, and arugula and mix to combine.
Make the vinaigrette. Drizzle in half and toss to combine, (depending on how "dressed" you like your salads). If you have extra vinaigrette place on the side and drizzle on pieces of toasted bread.
Top the salad with the ricotta and garnish with basil leaves.
Basil Vinaigrette
Place the basil, garlic, anchovies, and red wine vinegar in a food processor and pulse to combine.
Slowly drizzle in the olive oil with the motor running to thicken and emulsify the vinaigrette.