Tomato bacon summer salad (with corn)

Inspired by a recipe from this website
Serves 6-10

Ingredients

7 to 9 medium heirloom tomatoes
3/4 cup grilled corn kernels (2 ears of corn)*
6 slices cooked bacon, crumbled
3 tablespoons red onion, thinly sliced
3 tablespoons blue cheese crumbles, optional
3 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil kosher
salt
fresh ground black pepper
3 tablespoons fresh basil, chopped or chiffonade

*To grill the ears of corn, pull back the husk—without removing it entirely—and remove the silk from the corn. Then pull the husk back into place. This allows coverage from the grill, both protecting the corn from direct exposure to the flames and partially steaming the ear, while still allowing the smoke from the grill penetrate the husk. Place prepared ears of corn on hot grill, turning until evenly charred.

Method

With a knife, slice the tomatoes into 1/2″ thick slices.

Arrange the tomatoes on a large plate. On top of the tomatoes, evenly sprinkle corn, bacon, red onion, and blue cheese. 

In a bowl briskly whisk together the red wine vinegar and olive oil until combined.

Pour the vinaigrette evenly over the salad. Sprinkle with salt and pepper and garnish with basil. Serve immediately.