1/3smalljalapeño pepper, seeds removed and roughly chopped (you'll use the remaining 2/3 in the salad)
1/2mediumtomato, seeds and pulp removed and roughly chopped
1/4cupfresh basil, roughly chopped
1/3cupolive oil
Salt and pepper, to taste
For the Salad:
5slicesbacon, cooked and crumbled
3-4cupsgrilled corn kernels, removed from 4 grilled cobs of corn
2/3smalljalapeno, seeds and core removed and finely diced
12cherry or grape tomatoes, halved
3handfulsbaby arugula
Tomato Basil Vinaigrette, recipe above
Shaved Parmesan cheese, for garnish
Salt and pepper, to taste
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Instructions
Prepare the Tomato Basil Vinaigrette: Add all ingredients to a food processor and process until chopped and well combined. Taste, add salt and pepper and adjust as necessary, adding more olive oil if needed. (This vinaigrette is should not be overly acidic, so the flavours of the basil, tomato and jalapeno aren't over-powered.) Place into a jar and refrigerate until needed.
Prepare the Salad: In a large bowl, combine all the ingredients. Drizzle with some of the Tomato Basil Vinaigrette and toss well to coat. Garnish with freshly shaved Parmesan cheese and salt and pepper, to taste.