Market-Fresh Corn Salad

Ingredients

6 ears corn, husked and desilked
3 large heirloom tomatoes, diced
1 Walla Walla sweet onion
1/4 cup chopped fresh basil
1/4 cup olive oil
2 tablespoons balsamic vinegar
sea salt and pepper to taste

Directions

 Bring a large pot of salted water to boil. Boil corn 7-10 minutes or until tender.

Drain pot, and allow corn to cool in a colander. Cut kernels from cob.

In a large serving bowl, toss corn, tomatoes, onion, basil, oil, and vinegar. Add salt and pepper to taste.

Serve salad with a crusty, artisan bread, farmstead or homemade butter, and your favorite Sangiovese or Chianti for a simple summer meal.