Summer layered salad with grilled chicken and tomato vinaigrette

Ingredients:

• 4 ripe medium tomatoes
• Juice of half a lemon
• 3 tablespoons mayonnaise
• 1 tbsp. white wine vinegar
• 1 teaspoon of honey
• 1/8 tsp cayenne pepper
• 3 small skinless and boneless chicken breasts
• 4 thick slices sourdough bread
• 2 large ears of corn
• 1 medium zucchini, cut lengthwise into 1cm pieces.
• 1 head of romaine lettuce, chopped
• 1 cup fresh basil leaves, plus extra for serving
• 1 cup crumbled feta
• Special equipment: a tall, straight-sided glass bowl with a capacity of 3 liters or 4 half-liter glass jars with wide mouths and lids

Preparation:

1. Preheat an outdoor grill to medium heat.
2. Coarsely chop 2 tomatoes and place in a blender along with lemon juice, mayonnaise, vinegar, honey, cayenne pepper, and 3/4 teaspoon salt. Blend until smooth. In a medium bowl, combine the chicken with 3 tablespoons of tomato dressing and 0.5 teaspoon salt.
3. Place the bread, corn, and zucchini on a rimmed baking sheet. Drizzle with 2 tablespoons of tomato dressing and sprinkle with about 1/2 teaspoon of salt. Keep the baking sheet close to the grill to transfer the finished ingredients.
4. Grill the chicken until grill marks appear and the internal temperature reaches 160°F (71°C) in the thickest part, 8 to 10 minutes per side. Transfer the chicken to a baking sheet and let it cool. Grill the zucchini until grill marks appear and the zucchini is just tender, 4 to 6 minutes per side. Grill the corn, turning as needed, until charred on all sides, 8 to 10 minutes. Grill the bread until golden brown, about 2 minutes per side.
5. Separating all ingredients separately, cut the kernels from the corn cobs and cut the chicken, bread, and zucchini into small pieces.
6. In a 3-quart glass bowl with straight sides if making a large salad, or in four glass jars for four individual salads, layer the first layer with half the romaine, then add, in separate layers, half the basil, the chicken, the zucchini, the feta, the corn, the remaining romaine, the remaining basil, and the bread. Thinly slice the two remaining tomatoes and arrange them on top. Sprinkle with basil. The salad can be assembled, covered, and refrigerated for up to 2 hours before serving.
7. When making one large salad, transfer it to a large bowl just before serving, drizzle with the remaining dressing, and season with salt and pepper. If making four salads, pour the dressing into each jar, season with salt and pepper, cover, and shake to coat.