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Corn and cherry salad on a plate.
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Fresh Corn and Cherry Salad

Fresh corn and cherry salad is a delicious celebration of summer flavors. Bright and juicy, thanks to the cherries that pair perfectly with the natural sweetness of the corn. Get this on your summer table!
Course Salad
Cuisine American
Keyword Cherry Salad, Cherry Salad Recipe, Fresh Corn and Cherry Salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 people
Calories 259kcal
Author Cathy Pollak

Ingredients

For the Vinaigrette:

  • 1 shallot clove, finely chopped
  • 1/3 cup good quality extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1-1/2 tsps finely minced fresh garlic
  • 1/4 tsp white pepper

For the Salad:

  • 4 ears of corn cooked and kernels cut off cob (cooled)
  • 5 oz baby arugula
  • 1/2 cup finely diced red onion
  • 3/4 cup crumbled feta cheese
  • 1 lb sweet cherries, pitted

Instructions

  • Add all ingredients for the vinaigrette to a mason jar and shake until mixed. Vinaigrette can be made 1-2 days ahead, but you will have to bring it to room temperature before using.
  • Add corn, arugula and red onion to a large bowl and toss together gently with vinaigrette right before serving. Transfer to a large platter and sprinkle with feta cheese and place cherries all over the top.

Nutrition

Calories: 259kcal | Carbohydrates: 35g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 6mg | Sodium: 134mg | Potassium: 120mg | Fiber: 2g | Sugar: 12g | Vitamin A: 5IU | Vitamin C: 13mg | Calcium: 10mg | Iron: 5mg