While corn and tomatoes are at their peak later in the summer, you can enjoy this simple salad all season long. Use yellow tomatoes and purple Cherokees if available for colorful variety. White miso—the kind that's lowest in sodium—adds a powerful umami punch to the mix, enhancing the meaty flavor that tomatoes and Parmigiano-Reggiano cheese provide. Salting the tomatoes and letting them stand draws out their juices so they'll meld with the dressing when you combine all the components.
How to Make It
Step 1
Place tomatoes in a large bowl. Sprinkle with salt; let stand 30 minutes at room temperature.
Step 2
Combine oil and next 6 ingredients (through shallot) in a pint jar. Seal jar; shake 30 seconds or until blended.
Step 3
Add vinaigrette, corn, cheese, chopped parsley, and basil to tomatoes. Toss gently to combine; serve immediately.
