Fresh Corn and Tomato Salad

foodnetwork.com

Brandy Hackbarth - Dining by Design, LLC

-Chef/Partner, Vittles - Heat 'n Eat Meals (www.Vittles.biz) -Chef/Owner, Dining by Design, LLC (www.ChefBrandy.com)

3 tablespoons white wine vinegar

Kosher salt and freshly ground black pepper

¼ 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 ½ cups fresh basil leaves

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