3 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
6 ears fresh corn, shucked
2 cups red or orange grape tomatoes, halved
8 ounces mozzarella pearls or fresh mozzarella, cut into small cubes
1 bunch scallions, thinly sliced
1 1/2 cups fresh basil leaves
Whisk together the vinegar, 2 teaspoons salt and a few pepper during a small bowl. Gradually whisk within the oil, starting with a couple of drops then adding the remainder during a steady stream, to form a smooth dressing.
Shear off the corn kernels with a pointy knife over a bowl (you should have about 4 cups). add the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let represent a minimum of quarter-hour and up to 2 hours. Before serving, tear the basil over the salad and stir.