1 bunch spring onions (white and green), thinly sliced
135g fresh basil leaves
2 cups red or orange grape tomatoes, halved
2 teaspoons salt
225g fresh mozzarella, cut into small cubes
3 tablespoons white wine vinegar
6 ears fresh corn, husked (about 4 cups corn kernels)
65ml extra-virgin olive oil
Freshly ground black pepper
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, spring onions, 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.