Arugula, Tomato and Corn Salad

Ingredients

  • 1/2 cup plus 1 teaspoon olive oil
  • 1/4 cup balsamic vinegar
  • 3 tablespoons chopped fresh basil
  • 2 plum tomatoes, halved, seeded, diced
  • 2 large garlic cloves, minced
  • 3/4 teaspoon minced fresh rosemary or 1/2 teaspoon dried

    • 1 ear corn, husked

    • 8 cups arugula (about 4 ounces)
    • 4 plum tomatoes, quartered
    • 1/4 cup pecans, toasted
    • Shaved Parmesan cheese

    Description

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