3 tablespoons white wine vinegar

2 teaspoons kosher salt

freshly ground black pepper, to taste

1/4 cup extra-virgin olive oil

2 cans corn, drained

3 cups red or orange grape tomatoes, quartered

1 bunch scallions, diced

12 ounces mozzarella pearls

1/2 cup fresh basil, chopped

Whisk the vinegar, salt, and pepper in a small bowl.

Gradually whisk in the oil to make a smooth dressing.

Toss the corn, tomatoes, scallions, mozzarella, and basil into a large bowl.

Pour the dressing over the salad and toss to coat.

Cover and refrigerate for at least 2 hours before serving.