Summer Arugula Salad with Parmesan Vinaigrette

This salad screams summer with grilled corn, fresh blueberries, and a zesty parmesan vinaigrette. It is a perfect light side dish that pairs perfectly with your favorite meat to make it a meal.

Ingredients needed to make this summer arugula salad with parmesan vinaigrette

Parmesan Vinaigrette Ingredients

  • Olive oil: Olive oil will be the base for this dressing.
  • Lemon: You will need lemon juice and zest.
  • Honey: Sweeten it up! I have used both regular honey and hot honey. Hot honey adds a little spicy flavor that is fun to do if you like a little kick!
  • Parmesan cheese: Nothing better than cheese!
  • Thyme: Fresh or dried thyme works.
  • Shallot: Grated shallot or garlic work.
  • Salt and pepper to taste

Salad Ingredients

  • Arugula: Any lettuce works but I love arugula in a summer salad because it has a bright taste.
  • Blueberries: The perfect sweetness for this salad. Nothing better than blueberries in the summer too!
  • Beets: I love grilled beets. They go nicely with the parmesan vinaigrette.
  • Corn: I grilled the corn but you can cook it any way you like.
  • Cherry tomatoes: A sweet veggie for this summer salad.
  • Fresh Mint: This herb just makes the summer salad so fresh!

Make it a meal by adding your favorite meat

  • Steak: I paired this salad with a steak. I cooked it on the cast iron. Just seasoned with salt and pepper and cooked in butter.
  • Grilled Chicken: Add grilled chicken to this salad and you will not regret it.
  • Grilled Shrimp would also go great with this salad!

How to make Parmesan Vinaigrette

Begin by grating the parmesan cheese and mincing the shallot. After that, add all of the ingredients into a bowl and mix them together.

How to make the Summer Arugula Salad

Begin by grilling the corn. Pull the outer husk down the ear to the base. Heat the grill to medium heat and grill corn for 20 minutes, rotating halfway through.

Peel and slice beets. Grill the beats for 10 minutes, flipping halfway through.

Cut the corn off of the ear and set it aside.

Assemble the salad…

In a serving platter or bowl, add arugula, blueberries, shaved parmesan, cherry tomatoes (cut in half), corn off the cob, grilled beets, and mint. Then, pour the dressing on top and mix everything together.

Serve with your favorite meat to make it a meal. Enjoy!

 

Summer Arugula Salad with Parmesan Vinaigrette

Ingredients

Parmesan Vinaigrette

  • ¼ cup olive oil
  • 1 lemon juiced and zested
  • 1 tbsp honey
  • ¼ cup parmesan cheese grated
  • 2 tbsp shallot minced
  • 1 tbsp thyme fresh or dried
  • ½ tsp salt
  • ½ tsp pepper

Arugula Salad Ingredients

  • 1 5 oz arugula
  • ½ cup blueberries
  • 3 beets
  • 1 ear corn
  • ½ cup cherry tomatoes halved
  • 6 mint leaves

Instructions

Parmesan Vinaigrette

  • Begin by grating the parmesan cheese and mincing the shallot. After that, add all of the ingredients into a bowl and mix them together.
  • Begin by grilling the corn. Pull the outer husk down the ear to the base. Heat the grill to medium heat and grill corn for 20 minutes, rotating halfway through.
  • Peel and slice beets. Grill the beats for 10 minutes, flipping halfway through.
  • Cut the corn off of the ear and set it aside.
  • In a serving platter or bowl, add arugula, blueberries, shaved parmesan, cherry tomatoes (cut in half), corn off the cob, grilled beets, and mint.
  • Pour the dressing on top and mix everything together.
  • Serve with your favorite meat to make it a meal. Enjoy!

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