Tomato and Corn Salad with Shallot Vinaigrette

For the vinaigrette:
2 small or 1 medium shallot (about 50g), minced
1 medium clove garlic, minced
5 Tbsp red wine vinegar
1/2 cup olive oil
1/8 tsp sugar
A good pinch of fine sea salt, or more to taste
4 or 5 basil leaves

For the salad:
2 large beefsteak tomatoes, or 6 smaller tomatoes
1 or 2 handfuls of cherry tomatoes
Raw kernels from 1 ear of corn
Crunchy salt, such as Maldon or fleur de sel
A few fresh basil leaves

Make the vinaigrette (start 1 1/2 hours ahead of time):
1. Stir together the shallots, garlic, and vinegar in a small bowl. Set aside for 1 hour - or even a couple of hours, if you have time. You're looking to soften the flavors of the shallot and garlic, so that they no longer taste raw; they should taste lightly pickled.
2. Whisk in the olive oil, sugar, and salt. Add the basil leaves, bashing them with the whisk to bruise them and release their oils. Let sit for another 30 minutes. Before using, remove and discard the basil leaves, and taste for salt.

Assemble the salad:
1. Slice the tomatoes into 1/2-inch-thick rounds. Arrange them on a platter. Halve the cherry tomatoes, and strew them around the tomato slices. Scatter the raw corn kernels on top. Season with a good pinch of crunchy salt.
2. Spoon the vinaigrette liberally over the whole platter - 1/4 cup wouldn't be too much; you'll want extra for eating with bread - and then snip the basil leaves into strips over the top.

Note: Leftover vinaigrette can be covered and stored in the refrigerator for up to 3 days. (After that point, the flavor of the garlic and shallot can get too strong.) Bring to room temperature before using.

Source: Delancey, Molly Wizenburg