Ingredients

Start to finish 15 minutes

6 to 7 medium red tomatoes, cut into thick slices
12 yellow or orange cherry tomatoes
2 ears corn
1 small red onion, diced
4 cloves garlic, minced
1 avocado, halved, pitted and cut into thin wedges
1/2 cup loosely packed fresh basil leaves
Sea or Kosher salt and freshly ground black pepper, to taste
Extra-virgin olive oil

Directions

Arrange the tomato slices over a large serving platter. Scatter cherry tomatoes over them.

Cut the corn kernels from the cobs. To do this, stand each ear on its wide end. Use a serrated knife to saw down the length of the ear. Scatter the kernels, onion, garlic, avocado and basil over the tomatoes. If the basil leaves are large, tear them into smaller pieces.

Season to taste with salt and pepper, then finish with a drizzle of olive oil.

Makes 6 to 8 servings.