Tomato and Corn Salad

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup fresh basil, finely chopped
• 2 1/2 pounds heirloom tomatoes cut into bite-size wedges
• 1 1/4 cups (2 ears) cooked corn
• 4 cups arugula
• 1 red onion, thinly sliced

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