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Summer Corn and Double Tomato Salad

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Ingredients

For Summer Corn and Tomato Salad

1 1/2 cup cherry or grape tomatoes, quartered lengthwise
1/3 cup oil packed sun-dried tomatoes, thinly sliced
12 ears of corn, boiled and corn kernels cut off the cob

For Salad Dressing

3/4 cups California Olive Ranch extra virgin olive oil
2 Tbl oil from the sun-dried tomoatoes
1/4 cup balsamic vinegar
2 cloves garlic, peeled and finely minced
4 large shallots, peeled and minced or thinly sliced
3 Tbl chopped fresh parsley
3 Tbl minced chives or scallions
6 Tbl julienned fresh basil
1 Tsp sea salt or to taste
Freshly ground pepper to taste
Several drops Tobasco sauce

Instructions

To make the salad, toss the tomatoes, sun-dried tomatoes, and corn kernels together in a large salad bowl.
Add the dressing and toss again. You can make this salad up to a day in advance. Cover and refrigerate. Bring to room temperature before serving.

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