Tomato, Corn and Blue Cheese Salad
serves 4
Ingredients
- 2 T olive oil
- 2 T balsamic vinegar
- 2 ears corn kernels, raw
- 1 C cherry tomato halves
- 1 C arugula, torn into 1 1/2 inch pieces
- 4 scallions, sliced thin
- 2/3 C feta or blue cheese, crumbled
- 1 ea cucumber (optional), skinned, cored, quartered
Instructions
- Whisk together the oil and vinegar, then season to taste.
- Toss with the corn, tomatoes, arugula, and scallions.
- Plate, garnish with the cheese, and serve chilled.
Source: Cook's Country magazine