Warm Summer Salad w Balsamic

I threw this together last week for dinner and it was a big hit! Consider this a cross between a warm veggie side and a salad. Fresh summer corn, snap peas, and cherry tomatoes are sautéed with some balsamic vinegar, lightly seasoned, then tossed with crisp arugula. This is a beautiful accompaniment to any protein, I served it alongside grilled chicken to my meat eaters. My vegetarian guests enjoyed this with tofu. The vibrant summer colors are just as visually appealing as this tastes. Farm fresh seasonal goodness is one of the most joyous aspects to Summer. 

Ingredients, serves 4-6: 

2 cups each loose fresh corn kernels, sugar snap peas (trimmed), and cherry tomatoes 
4 cups arugula 
1/2 cup packed, chopped fresh parsley 
3 tbsp balsamic vinegar 
Olive oil, salt, pepper 

In a large wok or sauté pan, heat 3 tbsp olive oil. Add the snap peas and tomatoes and sauté 2 minutes, then add the corn and cook another 3 minutes stirring often. While it’s all sautéing, add 2 tbsp of the balsamic vinegar and lightly season with salt and pepper. The tomatoes will give off some liquid while cooking, this should keep the pan moist. When the vegetables are fork tender and have absorbed the balsamic, remove from heat and let cool for a few minutes. Add the arugula to a large bowl and toss with the remaining tbsp balsamic. You can squeeze some fresh lemon over the greens if you like, and/or add another drizzle of olive oil (optional). Add the warm vegetables and parsley to the arugula and toss gently to combine. Enjoy!