Food & Cooking Recipes Salad Recipes Corn, Tomato, and Avocado Salad 4.0 (6) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 31, 2018 Print Rate It Share Share Tweet Pin Email Servings: 8 Ingredients 4 ears fresh corn, shucked ¼ cup extra-virgin olive oil 2 tablespoons sherry-wine vinegar 1 pinch sugar Coarse salt and freshly ground pepper 1 large yellow tomato, cored and cut into ¼-inch dice 1 large red tomato, cored and cut into ¼-inch dice ¼ cup loosely packed fresh basil leaves, coarsely chopped 1 avocado, cut into ¼-inch dice 8 cups (3 bunches) arugula, stems removed 2 ounces ricotta salata cheese Directions Prepare an ice bath; set aside. Cover, and bring a large pot of cold water to a boil over high heat. Add corn, and let simmer, uncovered, until just tender, about 2 minutes. Drain the corn, and transfer to the ice-water bath. When cool, remove from the ice bath. Using a large knife, remove kernels; set aside. In a small bowl, whisk together the olive oil, vinegar, sugar, salt, and pepper; set aside. In a large bowl, combine corn, tomatoes, and basil. Drizzle with half of the dressing, and toss to coat. Gently fold in the diced avocado. Place arugula in a medium bowl. Drizzle with remaining dressing, and toss to coat. Transfer to a large platter. Arrange vegetable mixture over arugula. Shave ricotta salata over salad. Serve immediately. Rate it Print