Wash and dry the tomatoes. Use a pointed knife to cut the core where the stem was out of the tomatoes. Slice each one into thin wedges. Arrange the slices on 7 separate plates so that it looks like a colorful fan going all around the edges of the plates about 12 slices per plate.

Sprinkle the corn kernels in the middle of and over the tomatoes. Cut the avocado in half and then cut it into small pieces. Arrange a few pieces around the edge of the plates. Wash and dry the basil leaves on a paper towel. Tear the leaves into small pieces and sprinkle them over the tomatoes.

Do not shake the salad dressing. Pour half of the oil out of the bottle and into a plastic bag. Seal the bag and throw it into the garbage. Put the cap back on and shake the dressing so it gets all mixed up. Drizzle 1 tablespoon of dressing over each salad. Serve at room temperature.