Dressing

2 tablespoons sherry vinegar
1 clove garlic, minced or squeezed through a garlic press
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil

Salad

4 large ripe heirloom tomatoes (or 4 pounds of smaller heirlooms, mixed varieties)
2 ears fresh corn, kernels cut from ears
1 pound fresh mozzarella, cut into 12 slices
1 cup thinly sliced red onion, rinsed and drained
1/4 cup slivered opal or other basil
3 tablespoons minced chives

Yield: 4 servings