Fresh Corn Tomato Salad

Fresh Corn Tomato Salad by Rachel Betteridge


6 ears fresh corn, husked
2 cups red grape tomatoes, halved
1 bunch green onions (scallions), chopped
8 oz. mozzarella, cut into small cubes
1 ½ cups fresh basil leaves
3 TBS white wine vinegar
2 tsp Kosher salt
freshly ground black pepper
¼ cup extra-virgin olive oil

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 at a steady stream, to make a smooth dressing. Shear off the corn kernels with sharp knife into a bowl. Toss in the tomatoes, onions and mozzarella. Pour vinaigrette over the salad and toss to coat. Cover and let sit for 15 min. or up to 2 hours. Before serving tear the basil over the salad and stir.

(hint = put mozzarella in freezer for a few minutes to firm up before cubing)