Charred Corn and Heirloom Tomato Salad with Basil Vinaigrette

Make the most peak summer produce with this bright and colorful corn and heirloom tomato salad. Charred corn brings a smoky sweetness to juicy tomatoes, fresh basil, and crisp red onion, while a simple garlic and red wine vinegar dressing adds just enough tang to bring everything together. It's a fresh, fuss-free side dish that belongs at summer cookouts, patio dinners, and weeknight meals alike. 

Ingredients

• 4 ears corn, husked 
• 3 large heirloom tomatoes, cut into rough wedges 
• ½ red onion, thinly sliced 
• ⅓ cup basil leaves, torn 
• 3 tbsp olive oil 
• 1 tbsp red wine vinegar 
• 1 small garlic clove, grated 
• Flaky salt, black pepper 

Method

1. Char the corn directly over a gas flame or grill, turning until blistered on all sides, about 6-8 minutes. Cool slightly, then cut kernels off the cob. 
2. Whisk olive oil, vinegar, and garlic together for the vinaigrette. 
3. Toss corn, tomatoes, onion, and basil together in a wide bowl. Dres lightly — you want to taste the tomato juice, not drown it. 
4. Season aggressively with flaky salt right before serving.