Recipe from Cooking Light
What you need:
1 TBsp unsalted butter
3 oz Italian Bread, crusts trimmed, torn into 1/4 inch pieces
3/4 cup fresh corn kernels
4 large ripe heirloom tomatoes, cored and cut crosswise into 1/4 inch thick slices
1 cup small multicolored cherry tomatoes, halved
1/8 tsp plus dash of kosher salt, divided
3/4 tsp fresh ground pepper, divided
2 tsp balsamic vinegar
2 tsp extra virgin olive oil
1 cup baby arugula
3 TBsp mayonnaise
1 Tbsp fresh lemon juice
2 tsp fresh chives, minced
1/4 cup fresh basil leaves, thinly sliced
3 smoked bacon slices, cooked and crumbled.
How to make it:
Melt butter in a large skillet over medium-high heat.
Add bread, sauté 5 minutes or until bread is toasted, stirring occasionally.
Remove from heat, stir in corn.
Sprinkle tomatoes with dash of salt and 12 tsp of pepper, let stand for 5 minutes.
Combine remaining 1/8 tsp salt, remaining 1/8 tsp pepper, vinegar, and oil in a large bowl.
Add bread mixture and arugula, toss to coat.
Combine mayonnaise, lemon juice, and chives in a small bowl.
Arrange tomatoes bread mixture on a large platter.
Drizzle with mayonnaise mixture, sprinkle with bacon and basil then ENJOY!