Prep time: 20 minutes
Cook time: 5 to 10 minutes

Ingredients

• 6 to 8 (3/4-inch thick) slices rustic bread
• 3 ears corn, shucked
• 3 large ripe tomatoes, cut into 3/4-inch cubes
• 1/2 small red onion, thinly sliced
• 1/4 cup snipped fresh basil

Dressing

• 1/3 cup extra virgin olive oil
• 1/4 cup white wine vinegar
• 2 cloves garlic, minced
• 1/2 teaspoon sugar and sea salt
• Freshly ground sea salt and pepper to taste

Method
Grill corn and bread slices over medium heat until bread is lightly toasted and corn is lightly charred; remove and let cool. Cut bread into 3/4-inch cubes (you should have 6 cups) and cut corn away from cob. Place in a large bowl with tomatoes, onion and basil. Whisk together oil, vinegar, sugar and garlic; drizzle over salad and toss well to coat. Season with salt and pepper. Best served at room temperature within 1 hour. Makes 6 servings.

Make-ahead tip: Dressing may be prepared several days in advance. Place all ingredients in a clean, empty jar and shake well. Refrigerate until ready to serve. Shake well before using.

Pairs well With:

Pinot Grigio