Fresh Corn and Tomato Salad

by Pam Garrette
(Williamsburg, VA , USA)

What You'll Need for Fresh Corn and Tomato Salad:

* 3 tablespoons white wine vinegar
* 2 teaspoons kosher salt
* Freshly ground black pepper, to taste
* 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
* 6 ounces fresh mozzarella, cut into small cubes
* 1-1/2 cups fresh basil leaves

Instructions:

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. Toss in the tomatoes, scallions, and mozzarella. Pour the vinegarette over the salad and toss to coat. Cover and let set for 15 minutes or up to 2 hours.

3. Before serving, tear the basil over the salad and stir.

Yield: 6 cups