Once heirloom tomato season rolls around, we’re finding any and every way to incorporate these unique beauties into our meals. This tomato cracker salad is a great, easily transportable option for a picnic—plus, it couldn’t be easier to toss together. This simple but heavenly concoction has been showing up on summertime tables for as long as we can remember—it’s like a tomato sandwich in salad form. But you don’t see it much in cookbooks or glossy magazines, because a mash-up of tomatoes, mayonnaise, and saltines isn’t exactly gorgeous.

Ingredients

• 12 saltine crackers
• 1 tablespoon unsalted butter, melted
• ¾ teaspoon garlic salt, divided
• 1 1/2 cups mayonnaise
• 2 Tablespoons chopped fresh chives
• 1 Tablespoon apple cider vinegar
• 2 1/2 pounds heirloom tomatoes (assorted sizes and colors), sliced
• Black pepper
• 3/4 cup fresh corn kernels (1 ear)
• 2 Tablespoons small fresh basil leaves

Procedure

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 1/4 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 1/2 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.