Ingredients

The following ingredients have 4 Servings
  • 1 Corn on the Cob (, see note 1)
  • 2 cups Cherry Tomatoes (, halved)
  • 3 tablespoons Extra Virgin Olive Oil
  • Salt (, a pinch)
  • Black Pepper (, a pinch)
  • 5 ounces Mixed Leaf Lettuce (, see note 3)
  • Arugula (, a generous handful (or more), see note 3)
  • 1 Avocado (, halved, peeled & thinly sliced)
  • 1 Burrata (, strained weight 4 ounces/120 grams)
  • Balsamic Reduction

Instruction

  • Cook the corn using your favorite method (you can grill it as well) and let it cool. Then, with a knife, remove the kernels off the cob.
  • In a skillet/frying pan, pan-roast cherry tomatoes with 1 tablespoon of oil. They will take about 2-3 minutes, depending on how hot the pan is. Season them with salt and pepper to your taste. Set aside.
  • Get a large salad bowl (or serve it individually in bowls, if you like). Fill it with mixed leaves, top it with arugula. Sprinkle with salt (optional) and drizzle about 2 tablespoons of olive oil over. Add pan-roasted tomatoes, corn and avocado.
  • Tear burrata into small pieces and add them to the bowl. Finally, drizzle with balsamic vinegar.
  • Enjoy!