Arugula Salad with Tomatoes, Corn, and Burrata

Ingredients

• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt
• Pinch of black pepper
• 6 tablespoons olive oil
• 4 ears corn
• 2 large handfuls baby arugula
• 2 large tomatoes, sliced
• 1 pint mixed cherry tomatoes, halved
• About 8 large basil leaves, torn into pieces
• 1 ball burrata
• Freshly ground black pepper
• Crusty bread, for serving

Directions

1. Start with the dressing: whisk the vinegar, salt, and pepper in a small bowl, then slowly stream in the olive oil while whisking until it comes together.
2. Cook the corn next: fill a large pot with salted water and bring it to a boil. Add the corn, cook for 2 minutes, then drain it and run it under cold water.
3. To remove the kernels, stand 1 cob upright in the middle of a bundt pan, or use a mixing bowl with an overturned ramekin set in the center. Slice down the cob with a knife so the kernels fall into the pan. Do the same with all the cobs.
4. In a medium bowl, combine the arugula and corn with 2 tablespoons of the dressing. Save the rest of the dressing to spoon over the finished salads.
5. Arrange the arugula and corn on 4 salad plates. Carefully cut the burrata into four quarters, then move the pieces onto the plates.
6. Add the sliced tomatoes, cherry tomatoes, and torn basil over the top. Finish with additional dressing and a few twists of black pepper, and serve with crusty bread.