Photo: Nigel Cox; Styling: Cindy Barr
Hands-on Time
30 Mins
Total Time
30 Mins
Yield
Serves 4

This tomato side salad is the ultimate summer recipe with a stack of colorful tomato slices and avocado topped wtih fresh herbs, corn, crumbled bacon, and a creamy dressing. This is the star of the meal; keep the entrée simple.

How to Make It

Step 1

Preheat the grill to high heat.

Step 2

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.

Step 3

Combine buttermilk and next 5 ingredients (through garlic), stirring with a whisk. Stir in 1/4 teaspoon pepper.

Step 4

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.

Step 5

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.

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