1cupsweet corn kernelsfresh, cut from the cob, or frozen, thawed and drained
½cuplight feta cheese
¼cupfresh basil leavescut in strips
For the Dressing
1Tablespoonred onionfinely chopped
salt and pepper to taste
Slice potatoes into rounds and cover with water. Add salt, to taste, to season the potatoes as they cook. Boil until potatoes are fork tender. Drain potatoes, rinse with cold water to stop cooking and allow to cool completely.
Slice corn from the cob or thaw and drain frozen corn kernels in a colander
Once potatoes have cooled, combine them with sliced tomatoes on a serving bowl or platter. Sprinkle with corn and basil.
In a mason jar, combine olive oil, balsamic vinegar, red onion, mustard, salt and pepper. Shake well to combine.
Just before serving, crumble the feta cheese on top the salad and drizzle lightly with homemade vinaigrette, reserving extra dressing for diners to dress their own.