Cherry Corn Salad with Arugula and Feta

Cherry Corn Salad with Arugula, Feta, and Balsamic Vinaigrette

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.

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

Prep Time 20

Total Time 20

Servings 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