Instructions: In a small bowl whisk together olive oil, wine vinegar and shallot. Season well with salt and pepper. Set aside for 15 minutes for the flavors to blend.

Core large tomatoes. Halve through the stem end, lay cut side down and slice thinly. Halve cherry tomatoes. Arrange tomatoes attractively on a large serving platter, interspersing the different colors and putting the cherry tomatoes on top. Sprinkle corn kernels over the tomatoes. Tear basil leaves in small pieces and scatter over all. Spoon dressing evenly over salad.

Yield: 4 servings

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