Charred Corn, Tomato and Arugula Salad

For the Salad:

• 1 Pint grape tomatoes, washed and cut in half
• 2-3 Large corn on the cob OR 4 smaller corn on the cob, corn cut off the cob
• 2 Cups packed arugula

For the Lemon Vinaigrette: 

• 2 TBSP olive oil
• 1 TBSP red wine vinegar
• Fresh lemon juice from half of a lemon
• ½ TSP salt
• ¼ TSP black pepper

1. Heat your grill to 350 degrees. While your grill is pre-heating, shuck your corn if needed and baste your them with olive oil. When the grill is ready, place on the grill and cook for 30 minutes, turning every so often to char all sides. Remove when corn is bright yellow and charred.
2. While your corn is cooking, wash and cut your grape tomatoes in half and set aside.
3. Make your dressing by combining all the ingredients in a small bowl and whisking well. Place in the fridge to cool until ready to use.
4. Begin assembling your salad by first placing your arugula in a bowl. When your corn has cooled, cut it off the cob and place in the same bowl as the arugula. Add your cut tomatoes. Pour dressing over and toss to combine.
5. Serve immediately or place in the fridge for at least 30 minutes before serving.
6. ENJOY!