Fresh Corn Tomato Salad

So this is one of this recipes that I've made so many times I don't even really need a recipe for it any more.  I've made a couple changes to over the years, but it's basically remained the the same.  I believe it is a Bobby Flay recipe that I found it on the Food Network site.  If you are looking for a change from your usual green salad, this is super simple to make.  It is a wonderfully light and fresh summer salad.  I would only attempt to make this with fresh corn by the way.  This is one place that canned or frozen corn does NOT belong!  Enjoy!

Fresh Corn Tomato Salad

3 Tbls white wine vinegar
2 tsp kosher salt
Freshly ground black pepper
¼ cup EVOO
6 ears fresh corn, husked
2 cups grape tomatoes, halved
1 bunch scallions (white & Green), thinly sliced
8 ounces fresh mozzarella, cut into cubes
1 ½ cups fresh basil
½ bag fresh baby spinach
3 Tbls balsamic vinegar

Whisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.

Shear off the corn kernels with a sharp knife over a bowl. Toss in the tomatoes, scallions, and mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let set for 15 minutes or up to 2 hours. Before serving, tear or chop the basil & spinach over the salad, drizzle balsamic and stir.