Arrange the toasts in a serving basket and place the basket on the table. Arrange the dilled potatoes, cucumber and smoked salmon, corn kernels, and tomatoes on top. Place the salads on the table and serve with the olive toasts. Top F.Y.I. Vary this salad by using 1 pound cooked peeled shrimp instead of the smoked salmon, and when you feel in need of grains, try substituting leftover cooked barley or rice for the salad greens. If you can, plan to make this salad on a day when you think you might have leftover cooked corn.
Fresh corn is tastier, frozen is faster.
The grilled bread works best with a Pugliese or dense Italian bread. If you want less mess when cutting the kernels from an ear of corn, stand the ear, stem side down, in a large mixing bowl. Always squeeze fresh lemon juice as you need it. Lemon juice that sits too long becomes bitter and acrid tasting. If you use a regular cucumber, peel it, then cut it in half lengthwise.