Tomato and Corn Salad
['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']
In a bowl, whisk together oil, vinegar, mustard, salt and pepper. Stir in basil. Add tomatoes, corn, arugula and onion; toss to coat.
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