Tomato and Cucumber Salad with Fish Sauce Vinaigrette

Name: Tomato and Cucumber Salad with Fish Sauce Vinaigrette
Ingredients: 3/4 cup extra-virgin olive oil; 1/4 cup red wine vinegar; 2 1/2 tablespoons fish sauce (preferably Red Boat); 2 tablespoons finely chopped shallot (about 1 small shallot); 1 tablespoon finely chopped garlic (about 3 large cloves); 1 tablespoon finely chopped serrano chile, ribs and seeds removed (about 1 chile); 1 tablespoon fresh lime juice; 1 teaspoon granulated sugar; 1/2 teaspoon grated fresh ginger (about 1 [1-inch] piece); 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper, plus more for garnish; 2 pounds multicolored heirloom tomatoes, cut into wedges (about 6 cups); 1/2 cup sliced Persian cucumber; 1/2 cup fresh corn kernels; 2 scallions, sliced (about 1/3 cup); 1/4 cup loosely packed fresh Thai basil leaves; Flaky sea salt, for garnish