Fresh Corn Tomato Salad
- 3 tablespoons white wine vinegar
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 1/4 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
- 1 1/2 cups fresh basil leaves
- 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. Shear off the corn kernels with a sharp knife over a bowl. Toss in the tomatoes, scallions, and mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let set for 15 minutes or up to 2 hours. Before serving tear the basil over the salad and stir.
white wine vinegar, kosher salt, freshly ground black pepper, extravirgin olive oil, corn, red, scallions, mozzarella, fresh basil
Taken from www.epicurious.com/recipes/member/views/fresh-corn-tomato-salad-52878631 (may not work)