- 2-3 heirloom tomatoes (sliced or cut into chunks)
- 1 avocado (cubed)
- 1 cup fresh corn kernels (1 cob)
- 2-4 fresh basil leaves (chopped)
- 2 teaspoons apple cider vinegar
- 3 tablespoons olive oil
- salt and pepper to taste
- Lay cob flat on a cutting board and cut kernels from one side. Rotate and repeat until all sides are cut.
- Toss all ingredients in a large bowl and season with salt and pepper.
- Refrigerate for at least 1 hour.