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    Fresh Corn Tomato Salad


    Source of Recipe


    Food Network


    List of Ingredients


    • 3T white wine vinegar
    • 2 tsp kosher salt
    • fresh ground black pepper
    • 1/4 cup extra virgin olive oil
    • 6 ears fresh corn, husked (about 4c kernels)
    • 2 cups grape tomatoes, halved
    • 1 bunch scallions, thinly sliced
    • 8 oz fresh mozzerella, 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. Toss in the tomatoes, scallions and mozzerella. 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.
 

 

 

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