Corn-Tomato and Basil Salad

2 large heirloom tomatoes cored and cut into 1 inch dice

1 cup halved cherry tomatoes

½ tsp salt

 1/3 cup olive oil

1 Tbsp minced parsley

1 Tbsp grainy mustard

1 Tbsp soy sauce

1 medium shallot, minced

2 cup fresh corn kernels

¼ shaved Parmesan cheese

2 Tbsp coarsely chopped parsley

12 fresh basil leaves, torn into small pieces

Place tomatoes in a large bowl. Sprinkle with salt and let stand 30 minutes at room temperature. Combine oil , 1 Tbsp parsley, mustard, soy sauce and shallot in a pint jar. Seal jar and shake 30 seconds or until blended. Add vinaigrette, corn, cheese, 2 Tbsp parsley, basil and tomatoes. Toss gently to combine & serve immediately Serves 8