- 2 tablespoons extra-virgin olive oil
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup fresh basil, finely chopped
- 2 1/2 pounds heirloom tomatoes cut into bite-size wedges
- 1 1/4 cups (2 ears) cooked corn
- 4 cups arugula
- 1 red onion, thinly sliced
- In a bowl, whisk together oil, vinegar, mustard, salt and pepper. Stir in basil. Add tomatoes, corn, arugula and onion; toss to coat.