Charred Okra and Corn Salad with Spicy Sausage Vinaigrette

I love to eat so I love to cook. Recipes are just starting points. If I had to eat one cuisine for the rest of my life, it would be Mexican. But I would complain loudly.

1 large heirloom or vine-ripe tomato (about 12 ounces), cored

Kosher salt and freshly ground black pepper

3 tablespoons apple cider vinegar

1 almond-size garlic clove, minced

8 ounces spicy Italian sausage, casings removed

3 tablespoons everyday olive oil

8 Jimmy Nardello peppers (4 ounces), stemmed and torn into strips lengthwise (see Ingredient Note, below, for substitutions)

8 ounces okra, split lengthwise

1 ½ cups fresh corn kernels (from 3 to 4 ears)

Granulated sugar (optional)

Flaky sea salt

Torn basil or flat-leaf parsley leaves, to garnish

Directions at latimes.com

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