Corn, Tomato, And Basil Salad

• 2 large ripe heirloom tomatoes, cored and cut into 1-in. dice, or 1 diced heirloom tomato and 1 cup halved cherry tomatoes
• 1/2 teaspoon kosher salt
• 1/3 cup extra-virgin olive oil
• 1 tablespoon minced flat-leaf parsley
• 3 tablespoons red wine vinegar
• 1 tablespoon grainy mustard
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon white miso
• 1 medium shallot, peeled and minced
• 2 cups fresh yellow and white corn kernels
• 1/4 cup shaved Parmigiano-Reggiano (about 1 oz.)
• 2 tablespoons coarsely chopped fresh flat-leaf parsley
• 12 fresh basil leaves, torn into small pieces

1. Place tomatoes in a large bowl. Sprinkle with salt; let stand 30 minutes at room temperature.
2. Combine oil and next 6 ingredients (through shallot) in a pint jar. Seal jar; shake 30 seconds or until blended.
3. Add vinaigrette, corn, cheese, chopped parsley, and basil to tomatoes. Toss gently to combine; serve immediately.

heirloom tomatoes, kosher salt, extravirgin olive oil, flatleaf parsley, red wine vinegar, grainy mustard, soy sauce, white miso, shallot, parsley, basil

Taken from www.myrecipes.com/recipe/corn-tomato-basil-salad (may not work)