Make this salad when local corn and tomatoes are abundant. It is nice served slightly chilled so can me made a few hours ahead and refrigerated. This recipe first appeared with this article.

• 6 ears fresh corn, cut off the cob
• 1 pint of grape or other firm cherry tomatoes, cut in half
• 2 cups fresh arugula, lightly chopped
• 1/4 cup cider vinegar
• 1/4 cup olive oil
• salt and pepper to taste 

Combine all the ingredients in a large bowl with plenty of room. Toss gently.

Chill and serve.