Ingredients
Scale
- 3 large ears fresh corn, cooked kernels sliced from cob (see post for easy prep suggestion)
- 1 pint cherry tomatoes, sliced in half
- 10 large fresh basil leaves, sliced into thin ribbons (see post for prep suggestion)
- 1 shallot, peeled and diced small
- For the dressing:
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp sugar
- ½ tsp fresh ground pepper
- ½ tsp Kosher salt
Instructions
- Place cooked fresh corn kernels, sliced cherry tomatoes, basil ribbons, and diced shallot together in a medium-sized serving bowl.
- In a separate smaller bowl, whisk together oil, vinegar, mustard, sugar, salt and pepper.
- Pour dressing over salad, stir gently to coat salad and distribute ingredients. Serve immediately or store covered in refrigerator for up to 3 days.