Ingredients
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1 tablespoon extra virgin olive oil
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1 teaspoon red wine vinegar
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kosher salt
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black pepper, freshly ground
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3 cups corn kernels (from about 6 cooked ears of corn)
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20 cherry tomatoes (red or yellow or combined)
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1 tablespoon flat-leaf Italian parsley, chopped
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2 tablespoons fresh basil leaves, thinly siced
Instructions
- In a large mixing bowl, whisk the oil and vinegar with salt and pepper to taste to form a dressing.
- Add the remaining ingredients, and toss to coat with the dressing.
- Taste, and reseason if necessary.