Charred Summer Vegetable Salad

Preheat oven to 400°F. Add tomatoes to a lightly greased rimmed baking sheet. Bake in preheated oven until tomatoes begin to wilt, about 13 minutes. Heat oil in skillet over medium-high. Add okra; cook 2 minutes, stirring once. Add corn kernels and salt; cook, stirring occasionally, until okra is well charred and corn is tender, about 1 minute. Toss together spinach and Buttermilk Dressing in a large bowl until coated; top with okra mixture and tomatoes.