Cherry Tomato, Mozzarella and Mint Salad

1-1/2 cups red cherry tomatoes (about 8 oz.) [Use your Ho Farms tomatoes]
1-1/2 cups yellow cherry tomatoes (about 8 oz.) [Use your Ho Farms tomatoes]
3/4 lb. fresh mozzarella (use bocconcini or cut large balls into cubes)
Kernels cut from 1 ear raw fresh corn (about 2/3 cup)
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 cup julienned fresh mint leaves [Use your Nalo Farms mint]
1 Tbs. sherry vinegar
1/2 cup fruity-spicy, rustic extra-virgin olive oil

Instructions:

Cut the cherry tomatoes in half, immediately putting them onto a platter where their juices can collect. Scatter the mozzarella and the corn kernels over the tomatoes and sprinkle everything with the salt and pepper; top with the mint. Drizzle with the vinegar and then with the olive oil. Toss gently.