Light and packed with fresh summer flavor, this salad will round out any celebration.
Roasted Pepper and Corn Salad
Makes 4 to 6 Servings
Ingredients
- 4 ears corn, husked
- 1 large orange bell pepper, cut into ½-inch-wide strips
- 1 tablespoon olive oil
- 1½ cups cherry tomatoes, halved
- ½ cup sliced red onion
- Lemon-Thyme Vinaigrette (recipe follows)
- 1 teaspoon kosher salt
- 2 cups baby arugula
- ½ teaspoon ground black pepper
Lemon-Thyme Vinaigrette
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped thyme
Instructions
- Heat a cast-iron grill pan over medium-high heat. Brush corn and bell pepper with oil. Add to pan, and cook until vegetables are tender and have grill marks. Remove from heat, and let cool completely.
- Cut kernels off cob. In a large bowl, combine corn, bell pepper, tomatoes, and onion. Add 2 tablespoons Lemon-Thyme Vinaigrette and half of salt, tossing to coat. Add arugula, pepper, remaining Lemon-Thyme Vinaigrette, and remaining salt, tossing until combined. Serve immediately.
Lemon-Thyme Vinaigrette
- In a small bowl, whisk together all ingredients until combined. Use immediately.
