Corn, Tomato, and Basil Salad

INGREDIENTS

large ripe heirloom tomatoes, cored and cut into 1-in. dice, or 1 diced heirloom tomato and 1 cup halved cherry tomatoes

1/2 tsp

kosher salt

1/3 cup

extra-virgin olive oil

1 tbsp

minced flat-leaf parsley

3 tbsp

red wine vinegar

1 tbsp

grainy mustard

1 tbsp

reduced-sodium soy sauce

1 tbsp

white miso

medium shallot, peeled and minced

2 cups

fresh yellow and white corn kernels

1/4 cup

shaved Parmigiano-Reggiano (about 1 oz.)

2 tbsp

coarsely chopped fresh flat-leaf parsley

fresh basil leaves, torn into small pieces