Believe me when I say I’m a firm believer in loaded salads, like, no-room-left-in-the-bowl salads. But, when it comes to weeknight dinners, I’m looking for simple. This salad is just that, and it’s the perfect balance of flavors while not feeling fussy.
When I originally tested this recipe, I used watercress that I found at the farmer’s market. It was SO good. Slightly bitter, slightly sweet, and the leaves are so tender. But, when I went to do a second test, I couldn’t find the damn leaves anywhere. So, I chose arugula for its similarly bitter flavor profile and it was still delish. I would urge you to try the watercress version, if you can find it, but don’t sweat if arugula is the only thing available. Both options are amazing.
If there were ever a contest for who can drink salad dressing the fastest, I think I’d win with this vinaigrette. It’s tart yet warm and compliments the charred corn so well. I’ve drizzled this stuff on everything from salad to grilled vegetables to warm bread. SO good.
I hope you try this crisp salad recipe and share how it tasted by tagging me @theardentcook in your photos on Instagram! I love seeing how you guys are enjoying the content I put out, and it makes all the difference in helping me grow my passion project!
3oz baby arugula
½ cup cherry tomatoes, halved
1 medium cucumber, sliced into rounds
¼ white onion, thinly sliced
2 ears Best Ever Grilled Corn
⅓ cup lime juice (about 1 ½ limes)
½ tsp cumin
1 tsp honey
½ tsp salt
Pepper, a few cracks
2 tablespoons olive oil
Microgreens, such as micro watercress or micro arugula, if desired (see recipe*)
- Grill the corn according to the recipe for Best Ever Grilled Corn. Shuck and slice corn off of the cob.
- Combine the lime juice, honey, cumin, salt, pepper, and olive oil, and whisk until emulsified.
- Assemble the salad and toss with the vinaigrette. *If desired, top with micro greens (such as micro watercress or micro arugula) for an added bitter element. Enjoy!