2 Pints cherry or grape tomatoes, washed and dried
3 Ears of corn, husked
4 Peaches or nectarines
12 Basil leaves, for garnish
ENZO Organic Apple Balsamic Vinegar, for drizzling
ENZO Organic Extra Virgin Olive Oil - Medium, for drizzling
Flakey sea salt, to taste
Grill ears of corn until lightly charred and set aside to cool.
Slice stone fruit to ½” wedges. Strip corn kernels from the cob. Toss tomatoes, cut fruit, and corn kernels in a large bowl.
Drizzle balsamic vinegar and extra virgin olive oil and garnish with basil leaves and flakey sea salt.