Corn, Tomato, And Basil Salad

Name: Corn, Tomato, And Basil Salad
Ingredients: 2 large ripe heirloom tomatoes, cored and cut into 1-in. dice, or 1 diced heirloom tomato and 1 cup halved cherry tomatoes; 1/2 teaspoon kosher salt; 1/3 cup extra-virgin olive oil; 1 tablespoon minced flat-leaf parsley; 3 tablespoons red wine vinegar; 1 tablespoon grainy mustard; 1 tablespoon reduced-sodium soy sauce; 1 tablespoon white miso; 1 medium shallot, peeled and minced; 2 cups fresh yellow and white corn kernels; 1/4 cup shaved Parmigiano-Reggiano (about 1 oz.); 2 tablespoons coarsely chopped fresh flat-leaf parsley; 12 fresh basil leaves, torn into small pieces

13 ingredients

3 steps

Ingredients

2 large ripe heirloom tomatoes, cored and cut into 1-in. dice, or 1 diced heirloom tomato and 1 cup halved cherry tomatoes
1/2 teaspoon kosher salt
1/3 cup extra-virgin olive oil
1 tablespoon minced flat-leaf parsley
3 tablespoons red wine vinegar
1 tablespoon grainy mustard
1 tablespoon reduced-sodium soy sauce
1 tablespoon white miso
1 medium shallot, peeled and minced
2 cups fresh yellow and white corn kernels
1/4 cup shaved Parmigiano-Reggiano (about 1 oz.)
2 tablespoons coarsely chopped fresh flat-leaf parsley
12 fresh basil leaves, torn into small pieces

Directions

1

Place tomatoes in a large bowl. Sprinkle with salt; let stand 30 minutes at room temperature.
2

Combine oil and next 6 ingredients (through shallot) in a pint jar. Seal jar; shake 30 seconds or until blended.
3

Add vinaigrette, corn, cheese, chopped parsley, and basil to tomatoes. Toss gently to combine; serve immediately.