2 large beefsteak tomatoes, cut into 8 (1/2-inch-thick) slices total
2 globe tomatoes, cut into 8 (1/2-inch-thick) slices total
1/8 teaspoon kosher salt
1/2 ripe peeled avocado, thinly sliced
4 teaspoons extra-virgin olive oil
How to Make It
Preheat the grill to high heat.
Heat a large nonstick skillet over medium heat. Add bacon to pan; cook 8 minutes or until crisp, tossing occasionally to curl. Drain bacon on paper towels.
Combine buttermilk and next 5 ingredients (through garlic), stirring with a whisk. Stir in 1/4 teaspoon pepper.
Coat corn with cooking spray. Place corn on grill rack; grill 8 minutes or until well marked, turning occasionally. Remove from grill; cool slightly. Cut corn kernels from cobs.
Sprinkle tomato slices evenly with salt. Alternate layers of tomato and avocado on each of 4 plates. Scatter corn evenly onto plates. Drizzle each tomato stack with about 1 1/2 tablespoons dressing and 1 teaspoon oil. Sprinkle remaining 1/4 teaspoon black pepper over salads; top each salad with 1 bacon piece.
Delicious, but didn't come out as pretty as the picture, I just used Jersey Beefsteak tomatoes as I couldn't find globe tomatoes and then I halved some red and yellow cherry tomatoes and placed around it. Yummy dressing! This is very similar to the tomato, grilled chicken and avocado recipe they have on CL, as well, with same buttermilk dressing.
When I first made this salad my family would not allow anyone at the table to begin eating until they took pictures and texted to friends and other family members. It has become my signature dish. We all love it and it is easy to prepare, delicious and very impressive.