Ingredients for 4
2 lb. multi colored heirloom tomatoes
8 oz. 1 inch diced fresh mozzarella
½ each julienne red onion
½ each cucumbers peel and thinly slice
2 each ears of corn on the cob
10 leaves of basil
1 each baguette cut into 1½ inch pieces
¼ cup extra virgin olive oil
1 Tbl red wine vinegar
sea salt, pepper
Grill the corn for 2 to 3 minutes on each side. Let it cool and cut off the kernels.
Season the bread and grill.
Cut tomatoes in 1 ½ inch pieces.
Right before serving, in a large bowl mix tomatoes, mozzarella, cucumber, corn, onion, basil Chiffonade and then sprinkle with sea salt, black pepper, olive oil and vinegar.
Place grilled bread on the bottom of a bowl then put all the mixed ingredients and juice on top.