Summer Corn And Double Tomato Salad

• Summer Corn and Tomato Salad
• 1 1/2 cups cherry or grape tomatoes, quartered lengthwise
• 1/3 cup oil packed sun-dried tomatoes, thinly sliced
• 12 ears of corn, boiled and corn kernels cut off the cob
• Salad Dressing
• 3/4 cup extra virgin olive oil
• 2 tablespoons oil from the sun-dried tomoatoes
• 1/4 cup balsamic vinegar
• 2 cloves garlic, peeled and finely minced
• 4 large shallots, peeled and minced or thinly sliced
• 3 tablespoons chopped fresh parsley
• 3 tablespoons minced chives or scallions
• 6 tablespoons julienned fresh basil
• 1 teaspoon sea salt or to taste
• freshly ground pepper to taste
• several drops Tobasco sauce

1. To make the salad, toss the tomatoes, sun-dried tomatoes, and corn kernels together in a large salad bowl.
2. Add the dressing and toss again. You can make this salad up to a day in advance. Cover and refrigerate. Bring to room temperature before serving.

summer, cherry, oil, corn, salad dressing, extra virgin olive oil, oil, balsamic vinegar, garlic, shallots, parsley, chives, fresh basil, salt, freshly ground pepper

Taken from food52.com/recipes/23053-summer-corn-and-double-tomato-salad (may not work)