Tomato and Corn Salad
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup fresh basil, finely chopped
- 2 1/2 pounds heirloom tomatoes cut into bite-size wedges
- 1 1/4 cups (2 ears) cooked corn
- 4 cups arugula
- 1 red onion, thinly sliced
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