Summer Corn And Tomato Salad

• 2 vine ripe tomatoes
• ½ pound feta cheese, crumbled
• 2 corn on the cob, shucked
• ½ red onion, small diced
• 2 tablespoons fresh basil, chiffonade
• ¼ cup olive oil
• 2-3 tablespoons red wine vinegar
• Sea salt
• Black pepper
• Pesto to garnish the plate, optional.

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1. Shuck the corn and place it on a hot grill. Keep turning until lightly charred all around and cooked through.
2. Remove corn and cut off the cob using a knife or corn zipper. Place a bowl and add diced red onion, crumbled feta, olive oil, vinegar, basil, salt, and pepper.
3. Mix corn and taste. Adjust seasoning to how you like it.
4. Cut tomato in half going from core to tip. Lay them flat and slice across thinly keeping together.
5. Fan out the tomatoes creating a circle using both halves overlapping.
6. Place a scoop of the corn mixture in the center.
7. Garnish with pesto on the plate.

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