I LOVE salads. Eating a wide variety of cooked vegetables is not one of my strengths (traumatized by overcooked spinach as a kid), but I love them raw in salads. They are my go-to for lunchtime to try and avoid a cheesy sandwich in the panini maker (it just taunts me from the counter). I got this Corn and Tomato Salad recipe from a summer cooking class with Something Homemade. It is one of my favorites and definitely worth sharing with family and friends during the summer time. Ingredients 3 cups fresh arugula (about 2 ounces) 3 cups fresh…