Corn, Tomato and Basil Salad

INGREDIENTS

• 2 large ripe heirloom tomatoes, cored and cut into 1-in dice
• 1/2 teaspoon kosher salt
• 1/3 cup extra-virgin olive oil
• 1 tablespoon minced flat-leaf parsley
• 3 tablespoons red wine vinegar
• 1 tablespoon grainy mustard
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon white miso
• 1 medium shallot, peeled and minced
• 2 cups fresh yellow and white corn kernels
• 1/4 cup shaved parmesan
• 2 tablespoons coarsely chopped fresh flat-leaf parsley
• 12 fresh basil leaves, torn into small pieces
• Optional - a couple handfuls of arugula  

DIRECTIONS

Place tomatoes in a large bowl. Sprinkle with salt; let stand 30 minutes at room temperature.

Combine oil and next 6 ingredients (through shallot) in a pint jar. Seal jar; shake 30 seconds or until blended.

Add vinaigrette, corn, cheese, chopped parsley, and basil to tomatoes. Toss gently to combine; serve immediately.