Return to top
featured in… The Huffington Post Cooking Light Reader's Digest Women's Health BuzzFeed Glamour Whole Foods Oprah Winfrey Network CNN Food Network

Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Arugula, Corn and Tomato Salad with Goat Cheese

This post may contain affiliate links. Please read my disclosure.
Share This:

This delicious arugula salad with fresh corn, cherry tomatoes and goat cheese is simple and easy to make – ready in 10 minutes! Tossed with a homemade dressing, it is the perfect accompaniment to a picnic, bbq, potluck, or a light lunch.

arugula salad with cherry tomatoes, corn and goat cheese, served in a light blue salad bowl

Summer is ending, but somehow summer produce is still in full bloom here in Seattle! Just the other day I dropped by my neighbor’s house to pick up a bounty of cherry tomatoes that appeared in their garden out of nowhere! And what did I do with all those tomatoes? I threw them into this salad with peppery arugula, sweet corn and creamy goat cheese 🙂

arugula salad with cherry tomatoes, corn and goat cheese, served in a light blue salad bowl

Simple side dishes are some of my favorites because they can add a nice pop of flavor to any meal, without a ton of effort. For this dish, I literally just threw all of the ingredients together in a salad bowl and made my favorite, easy, homemade salad dressing: olive oil, balsamic vinegar, salt, pepper, and fresh minced garlic (optional)

ingredients for arugula salad: corn, cherry tomatoes, goat cheese, slivered almonds, olive oil, balsamic vinegar, salt, pepper - top view

My kids really like salad (although my toddler is still a bit of a “lazy chewer” so he only gets through a few bites before he gets tired of chewing haha). We served this with my protein-packed pasta and some crusty whole grain bread on the side and it was the perfect weeknight dinner!

How to make this Arugula, Corn and Tomato Salad – Step by Step

Add your arugula, corn, tomatoes and goat cheese to a salad bowl and toss gently.

ingredients for arugula salad: corn, cherry tomatoes, goat cheese

Make your salad dressing by combining 1 tbsp olive oil, 1-2 tsp balsamic vinegar, salt and pepper to taste. You can also add 1/2 tsp fresh minced garlic for even more flavor!

homemade salad dressing in a glass bowl: olive oil, balsamic vinegar, salt, pepper - top view

Whisk the salad dressing ingredients together until combined.

homemade salad dressing in a glass bowl: olive oil, balsamic vinegar, salt, pepper - top view

Toss the dressing with the salad ingredients, and then top with slivered toasted almonds.

close up of arugula salad with cherry tomatoes, corn and goat cheese, served in a light blue salad bowl

What are the health benefits of arugula?

Arugula is an amazing leafy green, part of the cruciferous vegetable family, and it makes the perfect base of this salad! It contains:

  • Calcium
  • Potassium
  • Folate
  • Vitamin C
  • Vitamin K
  • Vitamin A

And it also helps to reduce inflammation in the body. Adding arugula to any meal will bring you a ton of nutrients in every tasty bite!

What to serve arugula salad with:

This Arugula, corn and tomato salad is a really versatile side dish, and will sit perfectly on a plate with most main courses. I love it as a pairing with Italian food: Pasta, Lasagna, Pizza are delicious entrees for this salad. I have even used it as a pizza topping! It’s great to make a huge bowl of this for a table and let people help themselves.

What does arugula salad taste like?

Arugula has a bold, distinct, peppery flavor and can be ever so slightly bitter. It adds a great flavor to salads and works wonderfully with many ingredients. 

arugula salad with cherry tomatoes, corn and goat cheese, served in a light blue salad bowl

Top tips for making Arugula, Corn and Tomato Salad

  • You can prepare the salad ingredients and salad dressing separately and keep them in the fridge for several hours before tossing the salad and serving.
  • Toss the salad 5-10 minutes before serving so the arugula doesn’t wilt before people have a chance to eat it!
  • You can use any kind of cheese you like: parmesan would work great in this salad, as would a sharp cheddar
  • I recommend fresh corn if you can find some, but if not you can also use frozen & thawed or canned corn as well.
  • To make this dish vegan, simply omit the goat cheese or use a vegan substitute
  • Feel free to add chopped fresh herbs to this salad! Fresh basil, marjoram, parsley, or even chives would all work well.

Be sure to try these other healthy, vegetarian salad recipes!

If you have tried this arugula, corn and tomato salad recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!

Print Recipe
0 from 0 votes

Arugula, Corn and Tomato Salad

This salad is bright, light, and peppery – the perfect summer salad! Pair it with any entree for an easy and healthy dinner.
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: American
Servings: 6 servings
Calories: 74kcal
Author: Anjali Shah

Ingredients

  • 3/4 cup Organic corn
  • 1 cup Cherry tomatoes quartered or halved
  • 6 cups Fresh arugula
  • 1/4 cup Goat Cheese Crumbles
  • 2 tbsp Sliced almonds
  • 1 tbsp extra virgin olive oil
  • 1 tsp balsamic vinegar
  • salt & pepper to taste
  • 1/2 tsp minced fresh garlic (optional)

Instructions

  • Add your arugula, corn, tomatoes and goat cheese to a salad bowl and toss gently.
  • Make your salad dressing by combining 1 tbsp olive oil, 1-2 tsp balsamic vinegar, salt and pepper to taste. You can also add 1/2 tsp fresh minced garlic for even more flavor!
  • Whisk the salad dressing ingredients together until combined.
  • Toss the dressing with the salad ingredients, and then top with slivered toasted almonds.

Notes

Top tips for making Arugula, Corn and Tomato Salad

  • You can prepare the salad ingredients and salad dressing separately and keep them in the fridge for several hours before tossing the salad and serving.
  • Toss the salad 5-10 minutes before serving so the arugula doesn’t wilt before people have a chance to eat it!
  • You can use any kind of cheese you like: parmesan would work great in this salad, as would a sharp cheddar
  • I recommend fresh corn if you can find some, but if not you can also use frozen & thawed or canned corn as well.
  • To make this dish vegan, simply omit the goat cheese or use a vegan substitute
  • Feel free to add chopped fresh herbs to this salad! Fresh basil, marjoram, parsley, or even chives would all work well.

Nutrition

Calories: 74kcal | Carbohydrates: 6g | Protein: 2.6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 4.2mg | Sodium: 53.6mg | Potassium: 144mg | Fiber: 1.5g | Sugar: 2g

Posted In…

Appetizers ·

Appetizers are the perfect complement to my favorite entrees and dinner party menus. You can also make a small batch for a snack, or turn them into a complete meal.

15 responses to “Arugula, Corn and Tomato Salad with Goat Cheese”

  1. Love all your recipes and keep it up.
    I am still at cooking 101 level so pardon the naivety.
    The almonds if you can post which one you usually buy? Are they already sliced and toasted?
    By what I am reading on your other recipes if I had to guess you usually buy those from Trader Joe’s as well 🙂
    Loved the Healthy Omelette by the way.
    Thanks.

    • Thank you so much!! And no worries at all these are great questions! For the almonds, yes, I usually buy sliced and toasted almonds – saves a lot of prep time that way 🙂 You can get them from any store, Trader Joe’s definitely has some delicious roasted and sliced almonds as well 🙂 Hope that helps, let me know if you have any other questions!

  2. I made this for our Super Bowl party as a healthy alternative (it was a pretty high carb menu). I couldn’t find straight arugula at the grocery store so I used spring mix. They didn’t have goat cheese either so I substituted feta. I made a homemade balsamic vinaigrette dressing. It was great and I had enough left for lunch today. Thanks 🙂

    • Yaaay!! Substituting feta is perfect for this salad 🙂 And a homemade balsamic dressing is my go-to in almost every salad I make! So glad it turned out well and that you enjoyed it! Thanks for letting me know!

  3. I love the idea of the simplicity of this salad: 5 ingredients and 5 minutes. So many people wrongly believe that healthy eating is time consuming. This post helps dispel that belief. Visually appealing, healthy and delicious! How can you go wrong?

    Thanks for sharing,

    Michelle

    • Thanks so much! And yes – totally agree – healthy eating doesn’t have to be time consuming, boring, or tasteless. It can be as delicious and easy as making something less healthy if you know the right ingredients to put together. Thanks again, so glad you enjoyed the recipe!

  4. Wow what a gorgeous salad, I would devour this right up!! If you haven’t already, feel free to stop by my blog and check out the $50 Williams-Sonoma gift card giveaway going on right now! xoxo

Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe to newsletter

Copyright 2019 The Picky Eater. All rights reserved.