Nutrition per serving may change if servings are adjusted.
3 tablespoons red-wine vinegar
3 tablespoons minced shallots
6 tablespoons extra-virgin olive oil
1/4 teaspoon salt
Freshly ground pepper, to taste
6 cups loosely packed arugula, (about 6 ounces)
1 1/2 pints cherry tomatoes, halved
2 cups corn kernels, (about 4 ears)
Combine vinegar and shallots in a large bowl and let stand at room temperature for 10 minutes.
Whisk oil into the vinegar mixture until blended. Season with salt and pepper. Add arugula and toss to coat. Arrange the arugula on serving plates. Add corn and tomatoes to the bowl, toss to coat with the dressing that remains, then spoon the mixture over the arugula and serve.