Heirloom Tomato and Grilled-Corn Salad with Basil Vinaigrette


  • 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


  • Grill for corn
  • Whisk for dressing
  • Knife and Cutting Board


  1. Mix vinegar and garlic in bowl. Whisk in oil, then basil. Season with salt and pepper.
  2. Fill large bowl (or sink) with water. Mix in 1 teaspoon sea salt. Add corn; soak 1 hour.
  3. Prepare barbecue (medium-high heat). Drain corn. Grill in husks until outside is very charred and corn kernels are tender, turning occasionally, about 25 minutes.
  4. Cool corn. Remove husks and cut kernels off cobs into large bowl. Add tomatoes. Toss with enough vinaigrette to coat. Season salad with salt and pepper.

*Serves 4-6

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.