Corn-Tomato Salad with Fresh Mozzarella

By Bellacucinam

Ingredients

• Dressing
• 2 tbsp white wine vinegar
• 2 tbsp olive oil
• 1 tsp salt
• Freshly ground black pepper
• Salad
• 3 ears of fresh corn, husked
• 1 cup grape tomatoes, halved
• 2 scallions, sliced
• 3/4 cup cubed fresh mozzarella
• 1/2 cup fresh basil leaves

Details

Servings 4
Adapted from cravinggreens.blogspot.com

Preparation

Step 1

Boil the ears of corn for 10 minutes. Rinse in cold water.

Whisk the vinegar, salt and pepper in a small bowl. Gradually whisk in the olive oil.

Shear off the corn kernels with a sharp knife and place in large bowl. Toss in the tomatoes, scallions and mozzarella. Pour the dressing over the salad and toss to coat. Let set for 15 minutes. Serve sprinkled with fresh basil.