Make this quick and easy summer salad at the peak of the season when both corn and cherry tomatoes are abundant. Use the sweetest, ripest cherry tomatoes you can find. Cut them in half, even though they’re little, so their juices mingle with the corn and peppery arugula. This is a great make-ahead dish for a picnic or a light supper. Serve it simply with toasted bread and goat cheese.

Steps

1. Heat the oil in a large sauté pan and add the shallots, ¼ teaspoon salt, and a pinch of pepper. Sauté over medium heat until the shallots begin to soften, about 2 minutes. Add the corn and sauté for 1 minute. Add the water, lower the heat, and cover the pan. Simmer until the corn is tender, about 3 to 4 minutes. Transfer to a bowl and season with 1 tablespoon of the vinegar and ¼ teaspoon salt. Set aside to cool.
2. Toss in the cherry tomatoes and arugula just before serving and adjust the seasoning with salt, pepper, and a splash of vinegar, if needed.