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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!
Ingredients
Salad
- 4 ears sweet corn, grilled
- 2 cups assorted cherry tomatoes, sliced in half
- ¼ cup red onion, thinly sliced
- 2.5 oz arugula (about 3 cups)
- ¼ cup Ricotta Salata, grated
- Basil leaves for garnish
Basil Vinaigrette
- 2 1/2 cups basil leaves, stems removed
- 1 clove garlic, minced
- 2 anchovies
- 1/4 cup red wine vinegar
- 3/4 cup olive oil
- Salt and pepper to taste
Instructions
Salad
- 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.
- Season to taste with salt and pepper.
Nutrition
Calories: 417kcalCarbohydrates: 6gProtein: 4gFat: 43gSaturated Fat: 7gCholesterol: 9mgSodium: 31mgPotassium: 321mgFiber: 1gSugar: 3gVitamin A: 1646IUVitamin C: 23mgCalcium: 102mgIron: 2mg