I know you are supposed to use heirloom tomatoes in this recipe, but sometimes you just need to use some grape tomatoes because the season hasn't really started and you are just waiting for some nice tomatoes but have to make due.
Corn, Tomato and Basil Salad (Adapted from Cooking Light)
2 large heirloom tomatoes, diced or 1 pt grape tomatoes quartered
1/3 c olive oil
1 T soy sauce
1 T white miso
3T white balsamic vinegar
2 c fresh corn
basil leaves, torn
1/4 c shaved Parmesan
Sprinkle tomatoes with salt/pepper set aside. Whisk soy sauce, miso, vinegar, and shallot. Slowly drizzle in olive oil until emulsified. In a bowl combine corn, basil, and parsley. Toss in tomatoes and gently toss in dressing. Top with Parmesan.
I know, I know the Parmesan is missing in the picture. I made this ahead for a barbecue and took the photo. I forgot to snap a pic when before I served it with the Parmesan (So I'm politely saying - you're lucky you got this pic).
I think when the tomatoes and corn are really in season, this salad will be phenomenal. Right now we'll just have to settle for delicious.