Grilled Corn and Arugula Salad with Smoked Tomato Vinaigrette
A colorful mélange of summer vegetables with a smoky acidic dressing that will complement many a meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at farberwarecookware.com.
Cooking tools:
- Grill
- Smoker
- Tongs
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Kitchen scale
- Serving bowl
Ingredients
- 3 ears corn, fresh, in the husk
- 2 red bell peppers
- 1 tomatoes, diced
- 1/2 garlic clove, chopped
- 1 tablespoon red wine vinegar
- 1/4 cup extra virgin olive oil
- Salt
- freshly ground black pepper
- 8 cups arugula, stems removed (about 3 bunches)
- 3/4 cup imported black or green olives
- 1 1/2 cup cherry tomatoes, red and yellow, halved (8 ounces)
- 3 ounces Parmigiano-Reggiano cheese
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