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simple caprese salad with grilled corn
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Simple Caprese Salad With Grilled Corn

The ultimate summer salad, made with leftover grilled corn. It comes together in less than 15 minutes! This simple caprese salad with grilled corn is naturally vegetarian and gluten-free.
Course dinner, lunch, Main Course, Salad
Cuisine American, Mediterranean
Keyword blood sugar friendly, caprese, gluten-free, grilled corn, seasonal food, vegetarian
Prep Time 15 minutes

Ingredients

  • 1 cup grilled corn kernels
  • 1 cup cherry tomatoes, halved
  • 1 cup mozzarella pearls
  • 2 cups arugula, loosely packed
  • 1/4 cup fresh basil and mint
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • sea salt, to taste
  • black pepper, to taste

Instructions

  • Slice corn kernels off the cob.
  • Wash tomatoes. Slice in half.
  • Remove mozzarella pearls from brine.
  • Julienne mint and basil.
  • In a bowl, combine corn, tomatoes, mozzarella pearls, arugula, and herbs. Toss.
  • Add olive oil, balsamic, sea salt, and pepper. Mix to combine.
  • Serve immediately or keep in the fridge for a few hours.

Notes

To make this recipe vegan, omit the mozzarella.