Corn, Tomato, and Basil Salad with Shallot-Thyme Vinaigrette - The Local Palate

Ingredients

• 2 large ripe heirloom tomatoes
• 1/2 teaspoon kosher salt
• 2 cups freshly cut white corn kernels
• 2 tablespoons Shallot Thyme Vinaigrette (recipe below)
• 1 tablespoon cider vinegar
• 1/4 cup fresh farmer’s cheese or feta
• 2 tablespoons chopped flat leaf parsley
• 12 fresh basil leaves, torn by hand into small pieces
• 3 shallots, finely minced
• 6 stems (about 1 ounce) of fresh thyme,1/3 cup freshly squeezed lemon juice
• 2/3 cups champagne vinegar
• 3 cups extra virgin olive oil
• 1/2 teaspoon mustard powder