- For the Salad:
- 3 cups fresh corn kernels, cut from 3-4 cobs
- 2 cups grape tomatoes, halved
- 6-8 medium red radishes, halved and thinly sliced
- 1 large cucumber, sliced
- 1 medium shallot, finely sliced
- 3 ounces feta cheese, crumbled
- 1/4 cup loosely packed shiso leaves finely chopped, plus leaves for garnish
- 1/4 cup loosely packed basil leaves, finely chopped, plus leaves for garnish
- For the Dressing:
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons Dijon mustard
- Kosher salt and freshly ground black pepper
1.
For the Salad: Combine corn, tomatoes, radishes, cucumber, shallot, feta cheese, and herbs in a large bowl. Toss gently to combine.
2.
For the Dressing: Combine balsamic vinegar, olive oil, and Dijon mustard in a small bowl or sealable container. Whisk well or seal the container and shake vigorously until dressing is smooth and emulsified. Season with salt and pepper, blend again, and pour over salad. Toss until ingredients are evenly coated, then serve right away, garnishing with shiso and basil leaves.