Categories: Sides

Ingredients

• 2 large ripe heirloom tomatoes, cored and cut into 1-inch dice
• 1/2 tsp. kosher salt
• 1/3 cup olive oil
• 1 tbsp. minced parsley
• 3 tbsp. red wine vinegar
• 1 tbsp. grainy mustard
• 1 tbsp. soy sauce
• 1 tbsp. white miso
• 1 medium shallot, peeled and minced
• 2 cups fresh yellow and white corn kernels
• 1/4 cup shaved Parmigiano-Reggiano
• 2 tbsp. coarsely chopped parsley
• 12 fresh basil leaves, torn into small pieces

Directions

1. Place tomatoes in a large bowl. Sprinkle with salt; let stand 30 minutes at room temp.

2. Combine oil and next 6 ingredients (through shallot) in a pint jar. Seal jar; shake 30 seconds or until blended.

3. Add vinaigrette, corn, cheese, chopped parsley, and basil to tomatoes. Toss gently to combine; serve immediately.

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