Summer Salad

Directions

1. Add the corn to a large pot of water and bring to a boil. Once the water is boiling, shut off the heat and keep the corn in the water until you’re ready to serve. 
2. While the corn cooks, whisk together the chives, oregano, lemon juice, olive oil, salt, pepper, garlic, and red wine vinegar. 
3. Carefully remove the corn from the pot and place the bottom of the cob in the bowl perpendicularly. Use a sharp knife to cut the kernels off the cob. Stir the warm corn into the dressing (the heat will help the aromatics bloom). 
4. Cut the tomatoes into small pieces (I like to cut them in half then into thirds). Add them to the bowl with the corn and stir well to combine. 
5. Serve immediately or store in an airtight container in the fridge until you want to serve.