Corn & Tomato Salad

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 spinach (about 3 ounces)
• 1 1/2 cups fresh basil leaves, cut into strips
• 1 1/2 cups corn kernels, from about 2 ears of corn
• 1 cup cherry tomatoes, halved
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• One 2 1/2 ounce piece of parmesan cheese
• 1/4 cup toasted pine nuts
• *Option to add thinly sliced red onion
• Salt and pepper

Directions

1. Toss the first 4 ingredients (greens and corn) listed and optional red onion into a large bowl.
2. Whisk oil and lemon juice in a separate small bowl then add salt and pepper to taste.
3. Drizzle dressing over salad and toss to coat all the vegetables.
4. Sprinkle salad with pine nuts for a little crunch.
5. Use a vegetable peeler to shave curls of parmesan on top of each salad. Then serve.

I hope you enjoy this summer salad as much as I do. Let me know in the comments if you make this Corn and Tomato Salad.

I will share another recipe with you soon,

Marianne