Arugula Salad with Corn, Tomato, Nectarine, and Mozzarella



Serves 2

  • 4 cups of arugula, loosely packed or 2 large handfuls of arugula
  • 1/2 cup cherry tomatoes, cut in half
  • 1 nectarine, cut into wedges
  • 1 lemon cucumber, peeled and thinly sliced
  • 1 ear of corn, corn kernels removed
  • 1 teaspoon chives, finely chopped
  • 12 balls of fresh mozzarella depending on how big they are and how much cheese you want on your salad
  • Fresh mint
  • Aged balsamic vinegar
  • Extra virgin olive oil
  • Sea salt
  • Black pepper


Divide the arugula into two individual salad bowls. Top each bowl with cherry tomatoes, nectarine wedges, lemon cucumber, corn, chives, and fresh mozzarella. Chiffonade the fresh mint and sprinkle it on top of each salad. Drizzle with aged balsamic vinegar, extra virgin olive oil, and finish with sea salt and black pepper.