We’re off to enjoy some late summer freedom today, but before I go I wanted to share this ridiculous easy salad. It’s perfect for late summer, and takes just minutes to toss together.

You start with peppery arugula. I use the stems in the salad since they add that extra pop of pepper. Then you add sweet, tender corn kernels — fresh ones, just cut from the perfect cooked cob. Crunchy sweet red peppers burst in every bite. And creamy, salty fresh mozzerella is the perfect contrast to it all.

Then it’s dressed in your favorite vinaigrette — I used an Italian vinaigrette for the one you see pictured, but a balsamic vinaigrette would be great too. And homemade? That’s best, but bottled works too in a pinch (I know, how dare I suggest such a thing? But sometimes you are just too busy to fuss with making your own. Or I am, at least).

Finally, let it rest for a few minutes. I like it best when the vinaigrette penetrates the salad and makes the leaves wilt just a little bit.

Now, go enjoy your day. And have a little salad too.

Arugula, Corn and Pepper Salad
serves 4

1 bunch arugula, washed and chopped (about 4 cups)
1 ear corn, cooked until tender and kernels removed from the cob
1 red bell pepper, diced
1/2 cup diced fresh mozzarella
1/4 cup vinaigrette

In a large bowl, toss together the arugula, corn, bell pepper and mozzarella. Add the vinaigrette and toss to coat. Allow the salad to rest for 10 minutes before serving.