Sliced Tomatoes with Arugula and Corn is a delicious spin on the traditional caprese salad. Crisp, fresh and oh so good!
Summer is just around the corner and let’s face it, many of you are ready to fire up your grill. This Sliced Tomatoes with Arugula and Corn is a simple and delicious side that can be whipped up quickly and is great to bring to any summer gathering. It’s fresh, crisp and so versatile it pretty much goes with anything you throw on the grill. A perfect side to beef, chicken, fish and pork!
This simple salad side starts off with sliced tomatoes that add some juiciness and sweetness. It’s then topped with a combination of corn, mozzarella balls, and arugula. The corn adds additional sweetness while providing a fresh, crisp texture. The mozzarella brings creaminess, and the arugula (my most favorite ingredient of all!) adds the most delicious, peppery flavor. Lastly, an olive oil and balsamic dressing finishes it off. Throw everything in a bowl, mix it up and place atop the sliced tomatoes. You are going to love its taste and texture, and even more how quick and easy it is to make!
Time savors!
Use canned corn instead of fresh corn to save additional time and work! There are lots of great canned corn brands that work perfectly well in this recipe. However, if you want to tackle making fresh corn, then go for it! Grilling the corn will add some great char and flavor to this dish, only enhancing its taste! You can also boil your corn and when done immediately immerse it in an ice bath. Once cooled, hold the corn vertically on a cutting board. Take a serrated knife starting at the top and cutting downward to remove the kernels. Sound like a lot of work? It is! So do what I did and use canned corn.
Ingredients
- 4 tomatoes about 2 lbs., sliced
- 15 oz can corn
- 8 oz mozzarella balls
- 2 cups arugula
- 1/3 cup extra virgin olive oil
- 3 tbsp balsamic vinegar
- salt & pepper to taste
Instructions
- Slice tomatoes about 1/4 inch thick. Place on the bottom of a large serving dish.
- In a bowl, combine corn, mozzarella balls, arugula, extra virgin olive oil and balsamic vinegar. Add salt and pepper to taste.
- Place mixture on top of sliced tomatoes.
- Serve and enjoy!
For more great salads try:
Easy Summer Corn Caprese Salad
Pear and Goat Cheese Salad with Candied Walnuts
Simple Red, White & Blue Salad
Sliced Tomatoes with Arugula and Corn
Equipment
- Cutting board
- Mixing Bowl
Ingredients
- 4 tomatoes about 2 lbs., sliced
- 15 oz can corn
- 8 oz mozzarella balls
- 2 cups arugula
- 1/3 cup extra virgin olive oil
- 3 tbsp balsamic vinegar
- salt & pepper to taste
Instructions
- Slice tomatoes about 1/4 inch thick. Place on the bottom of a large serving dish.
- In a bowl, combine corn, mozzarella balls, arugula, extra virgin olive oil and balsamic vinegar. Add salt and pepper to taste.
- Place mixture on top of sliced tomatoes.
- Serve and enjoy!
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