Tomato-Corn Salad

Ingredients

• 0.3 cup basil chopped
• 3  ears corn sweet
• 0.3 cup onion diced red dry with paper towels cold rinsed
• 1 tablespoon rice wine vinegar 
• 6 servings salt and pepper 
• 1 pound tomatoes diced

Equipment

• bowl

Directions

1. Over a large bowl, cut kernels off corn cobs and stir in tomatoes and onion. Toss with vinegar and basil; season with salt and pepper to taste.
2. Tomatoes with wine: Parcel 104's Master Sommelier, Randall Bertao, likes wines with clean, focused flavors and a medium acidity to balance the tomatoes--such as Charles Melton Ros 2004 (Barossa Valley, Australia; $1
3. and Merry Edwards Sauvignon Blanc 2005 (Russian River Valley, CA; $27).