Ingredients

  • 12 saltine crackers
  • 1 tablespoon unsalted butter, melted
  • ¾ teaspoon garlic salt, divided
  • 1 ½ cups mayonnaise
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon apple cider vinegar
  • 2 ½ pounds heirloom tomatoes (assorted sizes and colors), sliced
  • Black pepper
  • ¾ cup fresh corn kernels (1 ear)
  • 2 tablespoons small fresh basil leaves

Directions

  1. Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper; place crackers in a single layer on prepared baking sheet. Brush tops of crackers liberally with melted butter; sprinkle with ¼ teaspoon of the garlic salt. Bake until golden brown and fragrant, 8 to 10 minutes. Cool completely, about 20 minutes.

  2. Meanwhile, stir together mayonnaise, chives, apple cider vinegar, and remaining ½ teaspoon garlic salt in a small bowl.

  3. Spread mayonnaise mixture evenly on a large platter. Arrange tomato slices on top of mayonnaise mixture, overlapping slightly. Season tomatoes with pepper to taste; sprinkle with corn. Coarsely crush crackers over salad; sprinkle with basil.