Dress this salad simply with its classic partners, balsamic and olive oil, or try tzatziki as an alternative. If you find yourself with extra-thick tzatziki, a tablespoon each of lemon juice and olive oil can be whisked in to make it a little thinner to drizzle over your greens. This salad serves two if served before dinner as an appetizer or one if you're extra hungry and craving a substantial lunch or dinner salad.
Remove corn from cob by standing it up in a small bowl and using a serrated or regular pairing knife to slice kernels off of the cob. Season with salt and pepper.
Thinly slice red onion. Thickly slice tomato and mozzarella in large slices or chunks.
Spread arugula on a large plate or platter and arrange sliced tomato, mozzarella, and red onion on top.
Sprinkle with grilled corn. Tear basil leaves with your fingers and scatter over the top.
Drizzle to your taste with tzatziki dressing and sprinkle with salt and black pepper. Serve immediately