Corn Tomato Salad

Ingredients:

• 2-3 ears fresh corn
• 1 cup grape/cherry tomatoes
• 4-5 ounces feta cheese
• 2-3 scallions
• 3 tablespoons rice vinegar
• 3 tablespoons olive oil
• salt and pepper to taste

Cut the kernels off of the corn ears and cut tomatoes in half or quarters to be bite sized pieces. Thinly slice the scallions. Mix all togehter in a large bowl.

Cut feta cheese into small cubes (or use crumbles if you prefer).

Whisk together a simple vinegrette with olive oil and vinegar with a little salt and fresh ground pepper.

Add cheese and dressing to the salad mixture and allow to marinate for about 10 minutes before serving.