Sliced Tomatoes with Arugula and Corn
Sliced Tomatoes with Arugula and Corn is a delicious spin on the traditional caprese salad. Crisp, fresh and oh so good!
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!