Giulia's simple salad recipe, inspired by her visit to the Stonington, CT Farmer's Market! Best made with peak summer tomatoes, Jovial organic Cannellini Beans and Extra Virgin Olive Oil, plus Bionaturae Balsamic Vinegar.

Instructions

1. Remove the fresh corn kernels from the cob using a knife. Heat 1 tablespoon of olive oil in a pan, then blister the corn for a couple minutes until cooked through and slightly browned. Set aside to cool.
2. Empty a jar of cannellini beans into a mesh strainer and give a quick rinse. Shake off excess water, then transfer to a bowl. Top the beans with ½ tablespoon olive oil and a few pinches of salt, then mix and set aside.
3. Combine the remaining olive oil, balsamic vinegar, and ½ teaspoon of salt in a small bowl. Mix vigorously with a fork until combined and emulsified into a dressing, it should look cloudy and a bit thick.
4. Slice the tomatoes into rounds, around a ¼ inch thick. Spread a spoonful of the dressing on the bottom of a wide serving plate. Spread the tomato slices in an even layer. Add a few spoonfuls of dressing to the tomatoes.
5. If you have more tomato slices left over, repeat step 4, creating another layer. Top the tomatoes with the beans and blistered corn, then top with another several spoons full of dressing (to taste).
6. Wash and dry the basil leaves, then slice into thin strips. Garnish the top of the salad with the basil. Serve as a side.