Serves 4


  • 4 pounds assorted, medium-to-large tomatoes
  • 3/4 English cucumber, peeled and thinly sliced
  • 3 ears of corn
  • A few tablespoons of extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup thinly sliced red onion
  • 12 to 15 small basil leaves, such as Italian, opal and/or lemon-lime


    Heat a grill or grill pan to medium-high heat.

    Core the large tomatoes and cut into 1/2-inch slices. Halve or quarter the small tomatoes, depending on their size; leave some of the small stems attached. Peel the cucumber and cut into desired shapes.

    Shuck corn and remove silk. Coat each ear with about a teaspoon of olive oil and salt to taste. Place on the grill and turn each ear occasionally, until the entire surface has charred kernels. Remove and let cool. Use a knife to cut the kernels off (you should have about 2 cups).

    Spread the tomato slices on a work surface, with the wider side of the tomatoes facing up, and drizzle lightly with olive oil. Turn the slices over, drizzle with olive oil again and season with salt and pepper.

    Arrange the sliced tomatoes on a large platter. In a mixing bowl, place the cucumber and small tomatoes. Season with olive oil, salt and pepper. Toss and let sit for a few minutes so the tomatoes can release their juices. Layer the cucumber slices, small tomatoes and corn over the sliced tomatoes and drizzle with more olive oil. Scatter the onion and basil over the salad and sprinkle with a pinch more salt.

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