Makes 6 to 8 servings
Make Ahead: The salad is best served within 2 hours of making.

You won't have a wide window of opportunity to make this salad--only a few weeks in summer when both corn and tomatoes are at their peak. The corn must be sweet and fresh, as it won't be cooked, and the tomatoes must be juicy and flavorful. If you can find them, use an assortment of heirloom tomatoes, which are available in many shapes, sizes, and colors. Otherwise, good old ripe beefsteak tomatoes will do just fine.

4 ripe large tomatoes, preferably heirloom (buy a few more tomatoes if they are small)
1/2 teaspoon salt, plus more as needed
2 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil
2 cups fresh corn kernels, cut from 4 to 5 ears of corn (see Note)
1/4 cup chopped fresh basil

1. Using a serrated knife, cut each tomato in half lengthwise. Using your finger, poke out the seed pockets, Cut the tomatoes into 3/4-inch cubes. Toss the tomatoes with 1/2 teaspoon salt in a medium bowl. Let stand for 20 minutes. (This step extracts the excess juices from the tomatoes so they don't dilute the vinaigrette.)
2. Place the balsamic vinegar in a large bowl. Gradually whisk in the oil. Add the tomatoes, corn, and basil and toss. Season with the salt and pepper. Serve immediately, or cover and let stand for up to 2 hours.