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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.


Fresh Corn and Tomato Salad

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