Simple Summer Corn & Tomato Salad

• 2 ears Corn, Taken Off The Cob With A Knife
• 2 cups Cherry Tomatoes, Halved
• 1 Tablespoon Fresh Basil, Minced Or Chiffonade
• 1 whole Shallot, Thinly Sliced
• 2 Tablespoons Extra Virgin Olive Oil, Divided
• 1 Tablespoon Red Wine Vinegar
• 1 pinch Salt And Pepper
• 1 Tablespoon Parmesan Shavings, For Garnish (optional)

1. Combine corn, tomatoes and basil in a medium bowl.
2. In a small skillet over medium heat, saute shallot with 1/2 tablespoon olive oil for 3-4 minutes until shallot is softened and just starting to brown. Transfer shallot to bowl with corn and tomatoes.
3. In a separate small bowl, whisk together remaining olive oil and red wine vinegar. Pour dressing over salad, season with salt and pepper to taste and toss to combine.
4. Garnish with shavings of fresh Parmesan cheese and more basil if desired.

taken, cherry tomatoes, fresh basil, shallot, olive oil, red wine vinegar, salt, parmesan shavings

Taken from tastykitchen.com/recipes/salads/simple-summer-corn-tomato-salad/ (may not work)