Fresh Corn and Tomato Salad

This is so simple and delicious. It was on the Food Network ("How to Boil Water")

• Ready In: 30 mins
• Serves: 6

Ingredients

• 3  tablespoons white wine vinegar
• 2  teaspoons kosher salt
•  fresh ground black pepper
• 1⁄4 cup extra virgin olive oil
• 6  ears fresh corn, husked (about 4 cups corn kernels)
• 2  cups grape tomatoes, halved
• 1  bunch scallion, thinly sliced (white and green)
• 8  ounces fresh mozzarella cheese, cut into small cubes
• 1 1⁄2 cups fresh basil leaves

Directions

1. Whisk the vinegar, salt, and pepper in a small bowl.
2. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
3. Shear off the corn kernels with a sharp knife over a bowl.
4. Toss in the tomatoes, scallions, and mozzarella.
5. Pour the vinaigrette over the salad and toss to coat.
6. Cover and let set for 15 minutes or up to 2 hours. Before serving tear the basil over the salad and stir.