Tomato and Corn Salad

Last summer, I borrowed a book from the library called Delancey by blogger Orangette (Molly Wizenberg).  It's about how she and her husband opened up a pizzaria in Seattle.  She's a great writer, and also graduated from Stanford (yay!) so I like reading her posts whenever I remember (maybe once a month). 

Anyway, the only recipe from that book that I've tried (and it was super delicious!) is a tomato and corn salad with shallot vinagrette.  I made it for a potluck last summer at a coworker's house and it was a hit, so when the tomatoes and corn rolled into the farmer's market this summer I had to make the salad again :)

Tomato and Corn Salad with Shallot Vinaigrette
(makes 4 - 6 servings)

For the vinaigrette:
2 small or 1 medium shallot, minced
1 medium clove garlic, minced
5 tbs (70 ml) red wine vinegar
1/2 c olive oil
1/8 tsp sugar
Sea salt to taste
4 - 5 fresh basil leaves

Mix the shallots, garlic, vinegar together in a bowl, leave it for at least one hour.  Then whisk in the olive oil, sugar and salt and basil leaves (bruise them with the whisk) and let sit for another 30 mins (I left mine overnight).  Note: remove the basil before serving.

For the salad:
2 large beefsteak tomatoes or 6 smaller tomatoes (I used heirloom tomatoes)
1 - 2 handful cherry tomatoes
Raw kernels from 1 ear of corn
Crunch salt, such as Maldon or fleur de sel
A few fresh basil leaves

Slice the tomatoes into 1/2" thick rounds and arrange them on a platter.  Halve the cherry tomatoes and put them on top along with the corn kernels.  Spoon the vinaigrette over the whole thing, and sprinkle some crunchy sea salt and basil strips on top.