- Core the tomatoes and cut them into a large dice, about 1 x 1-inch. Place the tomatoes in a large bowl, season with salt and let them sit for 30 minutes at room temperature. The tomatoes will have exuded a fair bit of liquid and that is good stuff.
- Add the corn, vinaigrette, cider vinegar, cheese, parsley, and basil to the tomatoes. Gently mix with a spoon and serve immediately.
- Using the blunt side of a large, heavy kitchen knife, bruise the thyme by pounding it about ten times to extract its essential oils.
- Place the shallots, thyme, lemon juice, champagne vinegar, olive oil, mustard powder, and salt in a quart-sized mason jar. Close tightly and store in the refrigerator for 24 hours.
- Remove the vinaigrette from the fridge, bring to room temperature and pass through a conical strainer, pressing the solids vigorously with a small ladle to extract the thyme and shallot flavors. Discard the solids and place the vinaigrette back into the quart jar and seal tightly. Shake well before using.
Note: Conical strainers, commonly used in traditional French cooking to make smoother vinaigrettes and sauces, can withstand repeated pressure better than a round strainer. You could also use a food mill as an alternative.