Ingredients:
3 tablespoons white wine vinegar
2 teaspoons kosher salt
fresh ground black pepper
1/4 cup extra virgin olive oil
6 ears fresh corn, husked ( about 4 cups corn kernels)
2 cups grape tomatoes, halved
1 bunch scallions, thinly sliced ( white and green)
8 ounces fresh mozzarella cheese, cut into small cubes
1 1/2 cups fresh basil leaves
Directions:
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.
Servings: 6
Time preparation: 15 min.
Time total: 30 min.