Roasted Corn And Tomato Salad - cooking recipe

Ingredients

6 medium tomatoes, vine-ripened
1 1/2 cups corn kernels, roasted
1 small red onion, 1/4-inch diced
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon kosher salt, to taste
1/4 cup fresh basil leaf, julienne
fresh ground pepper
1 cup large toasted crouton (homemade, if possible)

Preparation

Core tomatoes and cut into 1/2\" cubes.
Combine tomatoes, corn, diced onions, oil, vinegar, salt, basil and freshly ground pepper in a large bowl and toss gently to blend.
Let sit for a few minutes.
Add croutons and toss just before serving.