This might be the last day of the summer where you can get fresh, flavorful tomatoes. Tomatoes should be plump and heavy, and stored at room temperature until use.

3 large tomatoes
1 medium sized ball of mozzarella cheese
3 tablespoons olive oil
3 teaspoons balsamic vinegar
1 ear of corn, cooked and sliced off the cob
2 tablespoons fresh chives
3 sprigs of basil, ripped into small pieces

Slice tomatoes into 1/3 inch thick slices. Slice ball of mozzarella in 1/4 inch thick slices. Lay a slice of mozzarella cheese on each slice of tomato. Drizzle olive oil and balsamic vinegar over the tomatoes slices. Sprinkle the corn, chives and basil over the tomatoes, and finally salt and pepper to taste. Serve immediately!