This is a classic summer salad - which is meant to show off your great summer vegetables. The classic dish was based on soaked stale bread and onions. In the 20th century the base of the dish became tomatoes. Here is my version - which is quick and easy, and removed the bread. 

Consider this as a great accompany to some chicken, or salmon. The photo is with some broccoli and some cooked chicken breast.

Ingredients:

1 Ear of corn 

2 heirloom tomatoes

5 shishito peppers - 

1 shallot

2 tablespoons of red wine vinegar

2 ounces green olives

1 cucumber

1 bunch of fresh basil

Prep the veggies:

 Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Large dice the tomatoes. Cut off and discard the ends of the cucumber; medium dice. Remove and discard the shishito pepper stems; cut the shishitos in half and on an angle. Pick the basil leaves off the stems; discard the stems. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Peel and thinly slice the shallot; place in a bowl with the vinegar.

Corn and Pepper Prep

In a nonstick pan put in two tablespoons of grapeseed oil. Heat on medium-high until oil shimmers. Add the corn and season with salt and pepper. Stir occasionally until such time as the corn is soft (about 2-4 minutes). Careful of popping corn. Once it is cooked place in a  bowl. 

To that same pan add 2 tablespoons more of grapeseed oil, and re-heat. Add the shishito peppers; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until browned on all sides. Transfer to the bowl of cooked corn.

Add the tomatoes, cucumber, olives and basil to the bowl of cooked corn and shishito peppers and drizzle with olive oil. Add the shallot-vinegar mixture. Toss to thoroughly combine and season with salt and pepper to taste.