If you've been to a potluck where I was a guest, chances are, you've had this salad. I bring this dish to almost every potluck I go to because it's fast to make, simple, tasty, keeps well for parties, and it's always a hit.
I found these heirloom cherry tomatoes at my local grocery store, but you can use any tasty variety of tomatoes. Just be sure to cut large tomatoes into bite size pieces. Fresh corn isn't in season, so canned corn kernels work just fine.
If you're wondering what you're going to bring to a potluck, or what side salad you'll be making for your next meal, try out this recipe. But please don't make this salad if you know that I will be attending the same shin-dig. ;)
Tomato Corn Salad
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 shallot, minced (about 1 1/2 tablespoons)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pound cherry tomatoes
1 dozen fresh basil leaves (about 1/4 cup)
8 oz. fresh mozzarella
3/4 cup corn kernels
In a small bowl, whisk together olive oil, vinegar, shallot, salt and pepper. (Add more salt and pepper if needed.) Set aside for 15 minutes for flavors to blend.
Halve cherry tomatoes, and julienne basil leaves. Cut fresh mozzarella into bite size pieces. Combine tomatoes, basil leaves, mozzarella balls, and corn kernels in a salad bowl. Whisk dressing again before adding to salad and toss together.