2 lbs. tomatoes, peeled
Salt, pepper, wine vinegar
5 medium green peppers, chopped fine
4 ribs of celery, chopped fine
2 c. cornbread crumbs
3 c. fresh corn, cut from cob
Buttermilk-herb dressing (or your choice)
1/3 c. chopped fresh parsley
6 slices crumbled crisp cooked bacon

Chop tomatoes and drain if very juicy. Sprinkle with salt, pepper, and 2 tablespoons wine vinegar. Mix peppers, onion, and celery. Sprinkle bottom of 2 1/2 quart clear bowl with even layer of about 1/2 of cornbread crumbs. Top with 1/3 onion-pepper-celery mixture, 1/3 tomatoes, and 1/3 fresh corn.

Drizzle about 1/4 of dressing. Repeat layers, ending with layer of crumbs. Top with bacon and parsley. Drizzle with remaining dressing. Refrigerate 2-3 hours, covered. Toss before serving. May subtract 1/2 of peppers and add lettuce to layers. 8 servings.