Tomato Layer Salad

Living up to its name as the Garden State, Jersey certainly doesn't disappoint with its tomatoes. During the several weekends this summer that I have spent at the Jersey shore, I have made a point to land the juicy red ripe tomatoes on my plate - breakfast, lunch and dinner - I don't discriminate.

 This past weekend was no different.  In between water activities, episodes of TLC's Honey Boo Boo and eating enough to grow a food baby, I managed to sneak to Jerry's Farm Market situated one long block away from the ocean in Ortley Beach to pick up my own supply of tomatoes. Jerry's is a cute little stand that is a great one stop shop for produce - as GlutenFreeBlondie's family can attest to.

With tomatoes in hand, it was a no brainer to take full advantage and make this Cooking Light recipe. With the icing on the cake being that the recipe also incorporates sweet summer corn and avocado. Oh and did I mention the buttermilk dressing bursting with fresh herb flavor adds an amazing element of contrast that is melt in your mouth good!!

In the absence of a grill, my brand new pots and pans (woo!!!) were a perfect way to apply a little pseudo-grill to the corn.

The recipe:
(Adapted and slightly modified from Cooking Light)

2 ears shucked corn
1/4 cup low-fat buttermilk
1 tablespoon finely chopped fresh chives
2 tablespoon finely chopped fresh basil
2 tablespoons plain greek yogurt
2 teaspoons balsamic vinegar
2 garlic cloves, minced
1/2 teaspoon freshly ground black pepper, divided

Actual tomato quantity and variety is up to you, but here is the recommendation:
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
2 teaspoons extra-virgin olive oil

Slice kernels off the corn and add to a pan with 1 tsp olive oil.Saute over medium heat until browned.

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

Sprinkle tomato slices evenly with salt. Alternate layers of tomato and avocado. Scatter corn evenly onto plates. Drizzle each tomato stack with about 1 1/2 tablespoons dressing and a drizzle of oil.

Sprinkle remaining 1/4 teaspoon black pepper over salads.