Fresh Corn Tomato Salad

Ingredients:

3 tablespoons white wine vinegar

Kosher salt and freshly ground black pepper

1/4 cup extra-virgin olive oil 

4 ears fresh corn

2 cups red or orange grape tomatoes, halved

8 ounces fresh mozzarella, cut into small cubes

1 bunch scallions (white and green), thinly sliced

1 1/2 cups fresh basil leaves

Directions:

Whisk together the vinegar, 2 teaspoons salt and some 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, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.