Corn & Cucumber Salad with Feta and Basil

• 3 cups Fresh corn kernels
• 2 cups Grape tomatoes, halved
• 6-8 Medium red radishes, halved and thinly sliced
• 1 Large cucumber, sliced
• 1 Medium shallot, finely sliced
• 3 oz Feta cheese, crumbled
• 1/4 cup Loosely packed basil leaves, finely chopped

Dressing

• 2 tablespoons Balsamic vinegar
• 1 tablespoon Extra-virgin olive oil
• 2 teaspoons Dijon mustard
• Kosher salt and freshly ground black pepper

For the Salad: Combine corn, tomatoes, radishes, cucumber, shallot, feta cheese, and basil in a large bowl. Toss gently to combine.

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 basil leaves.

Servings: 6