Corn (2 bags of frozen or 6 ears of fresh, cut from the cob after cooking)
2 cups cherry Tomatoes. Cut into halves (2 cups)
8 oz. Buffalo Mozzarella cheese (I get the small size and cut in half)
1 1/2 cups fresh Basil, cut into long slivers
1/4 cup chopped red onion (or 1 bunch of scallions, thinly sliced)
3 Tbsp. white wine vinegar
2 tsp. kosher salt
fresh ground black pepper
1/4 cup Extra Virgin Olive Oil
Whisk vinegar, salt, pepper in a small bowl. Gradually whisk in the oil starting with a few drop 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 stand for 15 minutes-2 hours. Before serving, teat the basil over the salad and stir.
Notes: I tend to use frozen corn. I actually make the salad while the corn is still frozen and let it de-thaw in the frig. It is great for a BBQ or pot luck outside because the salad really does not need to stay refrigerated after made and marinated. And it is really, really good. But tonight we are having it with Hamburgers for dinner. Yum, Yum. I cannot wait.