Fresh Corn and Tomato Salad

3 tbsp white wine vinegar
2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup evoo
6 ears fresh corn, husked (about 4 cups of kernels)
2 cups red or orange grape tomatoes, halved
1 bunch scallions, thinly sliced
8 oz fresh mozzarella, cut into small cubes
Fresh basil leaves

Whisk 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 for15 minutes or up to 2 hours. Before serving tear the basil over the salad and stir.
From foodnetwork.com

***Oh my gosh, this was so good! I am so mad I just made it for the first time. It is a perfect summer salad, especially with some good sweet corn. Delicious! I actually found small "pearl-sized" mozzarella which I just dumped right in.