3 TBSP White Wine Vinegar
Kosher Salt and fresh Black Pepper
1/4 Cup EVOO
6 ears of fresh Corn
2 Cups Red or Orange Grape Tomatoes, halved
8 oz fresh Mozzarella, cut into small cubes
1 bunch Scallions, white and green parts, thinly sliced
1 1/2 Cups fresh Basil leaves
 
Whisk together the vinegar, 2 TSP 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 (you should have about 4 cups). 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.