Name: Heirloom Tomato and Grilled-Corn Salad with Basil Vinaigrette
Yield: 10 to 12 Servings
Ingredients: 3 tablespoons Champagne vinegar or white wine vinegar; 1 small garlic clove, minced; 1/4 cup extra-virgin olive oil; 1/4 cup finely chopped fresh basil; 1 teaspoon fine sea salt; 4 ears of corn in husks; 1 1/4 pounds assorted heirloom tomatoes, cored, cut into 1/2-inch pieces; 1 10-ounce container small heirloom cherry tomatoes

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