Corn and Tomato Salad with Roasted Shallot Vinaigrette

I made this for an Italian themed potluck. Very very tasty salad that is super versatile - can go with chicken, tacos - or eat it right out of the bowl (with a comedy playing in the background). This recipe serves 4.

6 peeled shallots, cut in half if large
½ c olive oil Salt and freshly ground black pepper
1 pint grape tomatoes
1 large cucumber, peeled, seeded, and sliced into ½-inch pieces
1 can corn, drained (it’s really good with fresh corn roasted in the oven too!)
1/4 c basil vinaigrette

Preheat oven to broil but leave the rack in the middle of the oven so the shallots won’t burn. In a small roasting dish, toss the shallots with olive oil (be generous, the shallot infused olive oil adds a great flavor to the vinaigrette) and season with salt and pepper. Roast for 12 minutes. Remove from the oven to cool.

Combine the tomatoes, corn and cucumbers in a salad bowl. In a small bowl, combine the shallots and the olive oil you roasted them in with the vinegar, seasonings and remaining olive oil. Season to taste with salt and pepper. Toss with the tomatoes, corn and cucumbers, and serve immediately.