A refreshing salad with grilled corn, tangy goat cheese, crisp arugula, and a zesty lemon-vinegar dressing. Perfect as a light main or side dish.

5 tablespoons extra virgin olive oil, divided

5 ears sweet corn, husked and grilled

3 green onions, sliced

2 cups grape tomatoes, quartered

1 cup goat cheese, crumbled

4 cups arugula, chopped

Juice of half of a lemon

2 tablespoons white wine vinegar

Salt and pepper, to taste

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Brush 1 tablespoon of olive oil on the corn and grill over medium-high heat until roasted, turning frequently. Allow the corn to cool, then cut it off the cobs.
In a large bowl, combine the grilled corn, green onions, grape tomatoes, goat cheese, and arugula.
In a small jar, whisk or shake together the lemon juice, white wine vinegar, and 4 tablespoons olive oil until emulsified.
Drizzle the dressing over the salad and toss gently to coat. Add more dressing as desired.
Season with salt and pepper to taste and serve immediately.

Best served fresh, but can be stored in the refrigerator for up to 1 day.

Add grilled chicken, shrimp, or tofu for extra protein.

Feta or blue cheese can be substituted for goat cheese.

Spinach, kale, or mixed greens can be used instead of arugula.

For a spicier version, add jalapeños or red pepper flakes to the dressing.