Cherry Corn Salad with Arugula and Feta

This cherry corn salad brings something new to the table: sweet fresh cherries, crisp corn, and peppery arugula, all tossed with a balsamic vinaigrette and finished with crumbled feta.

The Unexpected Combination of Cherry Corn Salad

Every summer I have to remind myself how good fresh cherries are in savory recipes. This savory and sweet cherry corn salad has the sweetness, the crunch, and the flavors don’t disappear next to the feta or arugula. This combo of unexpected ingredients is exactly what makes this salad worth making.

While the peak summer produce like juicy cherries and crunchy fresh corn does its thing, the arugula and feta cheese play a key supporting role. The vinaigrette pulls it together without overpowering anything. It’s simple, colorful, and tastes like what you want from a summer salad.

I like serving this at potlucks or next to grilled meat. It’s not the usual combo, but everyone always wants a second helping.

Why You’ll Love This Savory-Sweet Summer Salad

• The sweet elements – We all know fresh corn right off the cob is the irreplaceable summer ingredient when it comes to crispness and subtle sweetness. And the cherries are the juicy bursts of flavor this salad relies on.
• Savory and peppery balance – Baby arugula adds a peppery bite, red onion brings a necessary sharpness, and the feta cheese highlights everything with its salty, tangy creaminess.
• Simple balsamic vinaigrette – This is hardly a complex dressing, but it’s crucial. I use good quality olive oil, the best balsamic I have, minced garlic, and a touch of white pepper (don’t sub this out) to create a savory base that seals all the salad flavors together.

What You’ll Need for This Summer Salad

Here’s what you’ll need from the market to make this cherry salad with corn.

• Extra virgin olive oil – Go with something decent here since the flavor carries.
• Balsamic vinegar – I use the best I have on hand.
• Shallot – Just one clove from a standard two-lobe shallot bulb.
• Garlic – Finely minced so it blends right in.
• White pepper – Don’t swap this for black pepper; it makes a difference.
• Corn – Fresh is best. Cut it off the cob after cooking, or thaw frozen in a pinch.
• Cherries – Sweet, firm ones with pits removed. This salad needs the texture.
• Baby arugula – For that peppery bite that balances the sweetness.
• Red onion – Diced small so it doesn’t overpower.
• Feta cheese – Crumbled and salty, it ties everything together.

How To Make This Corn and Cherry Salad

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the vinaigrette)
  Toss everything into a mason jar: olive oil, balsamic, shallot, garlic, and white pepper. Give it a good shake. You can make this ahead, just let it sit out before using so it’s not cold and thick.
• Step Two (toss the base)
  In a big bowl, add the corn, arugula, and red onion. Don’t add the dressing yet unless you’re ready to serve.
• Step Three (plate and finish)
  Spoon everything onto a platter or into a large serving bowl. Sprinkle the feta on top and place the cherries all over. Don’t mix too hard or they’ll bleed.

Tips for Making the Best Cherry Corn Salad

A few things can make this salad easier to prep and better to eat.

• Fresh corn vs. frozen – Fresh corn cut off the cob has more crunch and flavor. Frozen works if you need a shortcut—just thaw it and pat it dry so it’s not soggy.
• Pitting cherries – A cherry pitter is the easiest way, but if you don’t have one, a metal straw works surprisingly well. Push it through the center to pop the pit right out. I keep the pitted cherries in the fridge so they stay firm.
• Toning down the onion – Soak diced red onion in ice water for 10 to 15 minutes if you want to take off the edge. It still adds flavor without being too sharp.
• Toss right before serving – Wait until the last minute to dress the salad so the arugula stays crisp.
• Use decent vinaigrette ingredients – The olive oil and balsamic really show up here, so grab the good stuff.
• Do the prep ahead – Make the dressing, pit the cherries, and cook the corn earlier in the day. Assembly takes no time once that’s done.

Making Ahead & Storing This Fresh Salad

While this corn and cherry salad is best tossed right before serving, you can absolutely do a good chunk of the prep work ahead of time. This makes it a cinch for parties or last-minute dinners:

• The vinaigrette can be made a day or two ahead. Just let it come to room temp before using so the oil isn’t solid.
• Corn can be cooked, cooled, and cut off the cob earlier in the day.
• Pit the cherries and keep them chilled so they stay firm.
• Dice the red onion ahead of time—soak it in ice water if you want a milder bite.
• Wait to assemble until right before serving so the arugula doesn’t wilt. If you have leftovers, they’ll still taste good the next day, but the greens will soften. Store everything in an airtight container in the fridge.

FAQs About This Cherry Corn Salad

• Can I use tart cherries?
  I wouldn’t. Tart cherries are too soft and tangy for a salad like this. Sweet cherries hold their shape and give the bite this salad needs.
• What if I don’t have arugula?
  You can use baby spinach or mixed greens, but they’re a lot milder. If you go that route, make sure the greens are really fresh and not wet or limp.
• Can I swap out the feta?
  Goat cheese works, and so does Cotija if you want something a little firmer. I wouldn’t use anything too soft or too bland. You need something that can stand up to the cherries and corn.
• How do I pit cherries without a fancy tool?
  Use a metal straw. Push it through the stem end and the pit pops out the other side. Do it over a bowl to catch the mess.
• What’s the deal with white pepper?
  It’s less harsh than black pepper and blends better into the dressing. Don’t skip it. This isn’t the place to sub in the regular stuff.

More Summer Salad Recipes

Here are a few other summer salads worth making.

• Avocado and Three Bean Salad – Creamy, punchy, and full of crunch.
• Cucumber Feta Salad – Bright, briny, and heavy on the red onion.
• Watermelon Feta Mint Salad – Sweet, salty, and ice cold.
• Panzanella – Juicy tomatoes and soaked bread done right.
• Cucumber Tomato Onion Salad with Apple Cider Vinegar – Tangy, crisp, and simple.

The Salad to Make When Cherries Are Good

This one’s simple to make and has the right mix of sweet, salty, and crisp. When cherries are in season, I don’t overthink it. I make this.

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Print Recipe

5 from 5 votes

Cherry Corn Salad with Arugula and Feta

This cherry corn salad has everything going for it—sweet cherries, crisp corn, peppery arugula, and salty feta, all tossed with a balsamic vinaigrette. It's bold, fresh, and made for summer.

Prep Time20 minutes mins

Total Time20 minutes mins

Course: Salad, Side Dish

Cuisine: American

Keyword: arugula cherry salad, balsamic cherry salad, cherry corn feta salad, cherry corn salad, Cherry Salad Recipe, Corn and Cherry Salad, corn salad with cherries, fresh cherry salad, salad with cherries and feta, savory cherry salad, summer salad with cherries

Servings: 8 people

Calories: 232kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons For accuracy.
• mixing bowls To toss the salad.
• cherry pitter The best way to pit the cherries.
• mason Jar The easiest way to combine the vinaigrette.

Ingredients

For the Vinaigrette:

• 1 shallot clove finely chopped
• ⅓ cup (80 ml) good quality extra virgin olive oil
• ¼ cup (60 ml) balsamic vinegar
• 1 clove finely minced fresh garlic
• ¼ tsp (0.5 g) white pepper (do not substitute)

For the Salad:

• 4 ears of fresh corn cooked and kernels cut off cob (cooled) or frozen corn (thawed) (2 cups or one 10 oz. package)
• 5 oz (~140 g) baby arugula
• ½ cup (75 g) finely diced red onion
• ¾ cup (100 g) crumbled feta cheese
• 1 lb (450 g) fresh sweet cherries pitted

Instructions

• Add all ingredients for the vinaigrette to a mason jar and shake until combined. The vinaigrette can be made 1–2 days ahead, but let it come to room temperature before using.
  1 shallot clove, ⅓ cup (80 ml) good quality extra virgin olive oil, ¼ cup (60 ml) balsamic vinegar, 1 clove finely minced fresh garlic, ¼ tsp (0.5 g) white pepper
• Add the corn, arugula, and red onion to a large bowl. Toss gently with the vinaigrette right before serving.
  4 ears of fresh corn cooked and kernels cut off cob (cooled), 5 oz (~140 g) baby arugula, ½ cup (75 g) finely diced red onion
• Transfer to a platter or serving bowl. Top with crumbled feta and scatter the cherries over the top.
  ¾ cup (100 g) crumbled feta cheese, 1 lb (450 g) fresh sweet cherries

Notes

• Use fresh corn for the best crunch and flavor, but thawed frozen corn works in a pinch.
• Do not substitute the white pepper, it has a distinct flavor.
• A cherry pitter or metal straw makes quick work of removing pits.
• To mellow sharp red onion, soak the diced pieces in ice water for 10 to 15 minutes.
• Only toss with vinaigrette right before serving to keep the arugula from wilting.

 

For optimal outcomes when preparing this cherry corn salad, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition

Nutrition Facts

Cherry Corn Salad with Arugula and Feta

Amount Per Serving (170 g)

Calories 232 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 4g25%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 13mg4%

Sodium 241mg10%

Potassium 329mg9%

Carbohydrates 21g7%

Fiber 3g13%

Sugar 11g12%

Protein 5g10%

Vitamin A 1322IU26%

Vitamin C 10mg12%

Calcium 119mg12%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Cherry Corn Salad? I’d love to hear how it turned out — leave a comment below and let me know.

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