Fresh Corn Tomato Salad

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Ingredients:

3 Tablespoons white wine vinegar
2 Teaspoons kosher salt
Freshly ground black pepper
¼ Cup extra-virgin olive oil
6 Ears fresh corn, husked (about 4 cups corn kernels)
2 Cups red or orange grape tomatoes, halved
1 Bunch scallions (white and green), thinly sliced
8 Ounces fresh mozzarella, cut into small cubes
1½ cups fresh basil leaves

Directions:

1. Whisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
2. Shear off the corn kernels with a sharp knife over a bowl.
3. Toss in the tomatoes, scallions, and mozzarella.
4. Pour the vinaigrette over the salad and toss to coat.
5. Cover and let set for 15 minutes or up to 2 hours. Before serving tear the basil over the salad and stir.

Number of Servings: 6