Tomato Basil Sweet Corn Potato Salad with Miso Vinaigrette

Ingredients

• 2 cups halved cherry tomatoes
• 1/2 teaspoon Kosher salt
• 1/3 cup extra-virgin olive oil
• 3 tablespoons white wine vinegar
• 1 tablespoon grainy mustard
• 1 tablespoon tamari
• 1 tablespoon white or yellow miso
• 1 medium shallot (minced)
• 2 cups yellow corn kernels (cut off of blanched corn ears or frozen thawed)
• 2 cups baby potatoes (steamed until fork tender and cut in 1-inch chunks)
• 1/4 cup chopped fresh basil leaves
• shaved Parmesan for garnish (optional)