Fall is in the air, and we won’t be able to enjoy colorful salads for too much longer. So we are enjoying them while we still can. This salad was loaded with sweet summer vegetables and was so colorful. You can eat this salad as is, or you can add either chicken or shrimp, like I did to make it more of a meal.
Once again, just a few simple ingredients were all that was needed to make this delicious, colorful salad. Keep it simple.
Shrimp, Corn and Tomato Salad with a Tomato Vinaigrette
I head lettuce or 8 cups of arugula, with the stems removed
2 cups corn
1/2 each red bell pepper and yellow bell pepper, diced fine
1 cup olives, any kind will do
1 lb shrimp, peeled and deveined
1-2 cups either sweet 100 or grape tomatoes
Parmigiano cheese, shaved
toasted pepita seeds, optional
3-4 tomatoes, cut in large dice
1 TBSP garlic
salt and pepper to taste
1-2 tsp sugar
1/2 cup olive oil
1/3 cup red wine vinegar
5-7 fresh basil leaves
1 tsp each fresh thyme and oregano – dried is fine too
Mix everything together in a food processor until everything is blended and liquified, and voila! Your vinaigrette is made.
Roast the corn, then add all the vegetables and lettuce together, along with the tomato vinaigrette and toss. If you like something with a bit more bite to it, you can substitute arugula for the lettuce too. You can eat the salad as is, or you can make it more of a meal and add either chicken or shrimp. I added shrimp this time.
I pan-fried my shrimp in the rest of the garlic butter I had leftover from my garlic cheese bread.
I added the shrimp to the salad and topped them with a bit more of the tomato vinaigrette, to really make the flavors pop and come to life. To make the meal complete, I served it with some garlic cheese bread and a crisp, sparkling rose. Normally, I am not a rose fan, but this one was very good, and went very well with the salad. Bon Appetit!
Stay safe and stay well Everyone. ‘Til next time.