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 the basil over the salad and stir.
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|Serving Size: 1 Serving (109g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 61 (48%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 14.9mg||5 %|
|Sodium 323.6mg||11 %|
|Potassium 195.6mg||5 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 10.3g|
|Protein 6g||9 %|
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Calories per serving: 126
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