Description
Fresh tomato and corn salad with colorful heirloom tomatoes, fresh corn, chives, tarragon vinaigrette over a bed of arugula. Top with feta or goat cheese for a balanced seasonal salad.
Ingredients
Scale
- 4 ears of fresh corn
- ¼ cup chopped fresh chives
- 3 heirloom tomatoes, a variety of colors
- 2 cups baby heirloom tomatoes, sliced in half
- ½ small red onion, small diced
- ½ tsp sea salt
- ½ tsp coarse black pepper
- 4-oz soft goat cheese or feta
- 5-oz baby arugula (one box or bag of pre-washed arugula greens)
- Tarragon Vinaigrette
- Avocado (optional)
Instructions
- Using a high-speed blender, prepare the Tarragon Vinaigrette. Combine vinegar, zest and juice of lemon, shallot, mustard, honey, sea salt, black pepper, fresh tarragon. Blend to combine. Slowly poor in oil and blend till smooth and emulsified.
- Using your gas stove or grill, blister corn till kernels are just starting to brown. Slice the kernels into a medium bowl. Add baby heirloom tomatoes, chives, onion, cheese and ¼ cup vinaigrette. Stir to combine.
- To serve, add arugula to the base of your salad bowls. Top with sliced heirloom tomatoes, and a heaping scoop of the corn salad. Sprinkle with additional cheese, chives and coarse black pepper to garnish.
Notes
You can blister the corn on the grill, over a gas stove flame or in a cast iron skillet.
This recipe makes extra tarragon vinaigrette. Great news, it will stay fresh in the fridge for up to 2 weeks. Enjoy on any fresh salad greens, including spinach, romaine, arugula and mixed greens.
Add a diced ripe avocado for a delicious corn, avocado and tomato salad.