6 ears of corn husked and cleaned
2 cups grape tomatoes, halved
1 bunch green onions, thinly sliced
8 oz mozzarella cheese, chunked
1-1/2 cups fresh basil leaves
3 TBsp white wine vinegar
2 tsp kosher salt
Freshly ground black pepper
1/4 cup extra virgin olive oil
Shear the corn kernels off the cob and place into a bowl. Toss tomatoes, green onions and cheese.
Make your dressing by whisking vinegar, salt and pepper in a small bowl. Slowly add oil whisking until dressing is combined.
Pour vinaigrette over salad and toss to coat. Cover and let set at least 15inutes before serving. Before serving tear basil leaves add to salad and toss.