Beautiful heirloom tomatoes, fresh kernels of sweet corn, and briny olives are drizzled with a an elegant but simple vinaigrette. This is a prime example of allowing ingredients shine! Savor this recipe when tomato season reaches their peak.
Cut 3 of the heirloom tomatoes in 1/2-inch-thick slices and lay them on a large platter. Cut the remaining 2 heirloom tomatoes into large wedges and arrange them on top of the slices.
Cut half of the cherry tomatoes and some of the kalamata olives in half and scatter both the cut and the uncut tomatoes and olives on top of the larger tomatoes.
Cut the kernels off the corn ear and sprinkle them on top of the tomatoes, eating them fall between the slices.
Dress the salad
Combine the olive oil, vinegar, honey, salt, mustard, and pepper in a jar and seal it tightly. Shake the jar until the dressing is fully emulsified.
Drizzle the dressing over the tomatoes, corn, and olives Scatter the Parmesan generously over the top of the salad and tuck basil leaves - individual leaves, small springs, and some flowering sprigs, if you have them — into the salad in whatever way looks nicest.