Directions
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
Directions
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.
Copyright 2005 Television Food Network, G.P. All rights reserved.
Photo: Fresh Corn Tomato Salad Recipe

















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By kerriiverson
Castle Rock, 44
on May 07, 2013
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Awesome! With or without anything else.
By TMutina
Alvin, 83
on April 28, 2013
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love love love this recipe. it's as beautiful a salad as it is delicious. had grown "meat only" men, asking for the recipe! Huge it, will definately make again and again.
By christylondon_1...
on April 12, 2013
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AWESOME! I make this easy, light salad twice weekly.
Read all 79 reviews