Arugula Salad with Tomatoes, Corn, and Burrata

1 . Stage

Make the dressing: In a small bowl, whisk together the vinegar, salt, and pepper. Gradually whisk in the olive oil.

2 . Stage

Cook the corn: Bring a large pot of salted water to a boil. Add the corn and cook for 2 minutes. Drain and rinse with cold water. To cut the kernels from the cob, hold one of the cobs upright in the center of a bundt pan (or a mixing bowl with an overturned ramekin in the middle). With a knife, cut the kernels from the cob in a downward motion, letting the kernels collect in the well of the bundt pan. Repeat with all the cobs.

3 . Stage

Toss the corn and arugula: In a medium bowl, toss the arugula and corn with 2 tablespoons of the dressing. (Reserve the remaining dressing for drizzling over the salad.)

4 . Stage

Plate the salad: Divide the arugula and corn between 4 salad plates. Gently cut the burrata into four quarters, and transfer to the salad plates. Top the salads with the sliced tomatoes, cherry tomatoes, and torn basil leaves. Sprinkle with more dressing and a few grindings of black pepper, and serve with crusty bread.