Roasted Corn and Heirloom Tomato Salad

Preheat grill for medium heat and lightly oil the grate.

Rub ears of corn with 2 teaspoons olive oil and sprinkle with salt and black pepper; roast the ears on the preheated grill turning occasionally until the kernels are lightly browned 10 to 15 minutes. Place red and yellow bell pepper on the grill and roast until the skins are blistered and lightly charred turning often about 15 minutes. Remove corn and bell peppers and let cool.

Cut the kernels from the cobs and place into a large bowl. Peel skins from bell peppers seed and cut the peppers into 1-inch pieces; mix peppers and corn together. Lightly toss with heirloom tomatoes red onion and basil. Cover and refrigerate until serving time.

Just before serving mix in the salad greens and drizzle salad with 2 tablespoons olive oil and balsamic vinegar. Lightly toss to coat with dressing and season with salt and black pepper.