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Fresh Corn Tomato Salad

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Rate this recipe 4.6/5 (20 Votes)

Ingredients

  • 3 tablespoons white wine vinegar
  • 2 teaspoons kosher salt
  • Freshly ground black pepper
  • 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
  • 8 ounces fresh mozzarella, cut into small cubes
  • 1 1/2 cups fresh basil leaves

Details

Adapted from foodnetwork.com

Preparation

Step 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.

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.

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