Raw corn salad with tomatoes

Ingredients:

• 6 ears of fresh corn
• 1/4 cup olive oil
• 3 tablespoons white wine vinegar
• 2 cups red or orange grape tomatoes, halved
• 250 g mozzarella, cut into small cubes
• 1 bunch green onions, thinly sliced
• 1.5 cups fresh basil leaves

Preparation:

1. In a small bowl, whisk together the vinegar, 2 teaspoons of salt, and a pinch of pepper. While whisking, gradually add the olive oil, a few drops at a time, then in a steady stream. The final dressing should be smooth.
2. Using a sharp knife, scrape the corn kernels off the cob and place them in a bowl. Add the tomatoes, mozzarella, and green onions. Pour the dressing over the corn and toss to coat. Cover and let sit for 15 minutes to 2 hours. Before serving, tear the basil into the salad and toss to combine.
   Exit: 6 tbsp.