Ingredients:

• 4 ears fresh corn on the cob

• 10.5 oz package grape tomatoes,

• 8 oz fresh mozzarella pearls

• About 10 basil leaves, chiffonade (roll leaves and slice thinly)

• Dressing:

  • 1/4 cup vinegar of choice or fresh lemon juice

  • 1/4 cup extra virgin olive oil

  • 2 garlic cloves, minced

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon fresh ground black pepper

Directions:

• Cut corn off the cob, place into a medium mixing bowl.

• Cut tomatoes in half and add tomatoes mozzarella to bowl.

• Sprinkle with basil.

• Add vinegar of choice (or fresh lemon juice), olive oil, garlic, salt and pepper to a jar. Shake to combine.

• Pour dressing over salad.

• Enjoy!