Tomato Stack Salad

Staff Writer
Tomato Stack Salad

 

Corn, avocado, and tomatoes — three ingredients that scream summer at us. This recipe stacks them all together for a light and easy summertime salad. A creamy buttermilk dressing and flecks of bacon make it a satisfying dish that could easily be enjoyed all on its own. 

4
Servings
294
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 slices bacon, halved
  • 1/4 Cup low-fat buttermilk
  • 1 Tablespoon finely chopped chives
  • 1 Tablespoon finely chopped basil, plus whole leaves for garnish
  • 2 Tablespoons canola mayonnaise
  • 2 Teaspoons cider vinegar
  • 1 clove garlic, minced
  • 1/2 Teaspoon freshly ground black pepper, divided
  • 2 ears shucked corn
  • Cooking spray, as needed
  • 2 large beefsteak tomatoes, cut into 8 slices total
  • 2 globe tomatoes, cut into 8 slices total
  • 1/8 Teaspoon kosher salt
  • 1/2 avocado, thinly sliced
  • 4 Teaspoons extra-virgin olive oil

Directions

Preheat grill to high heat.

Heat a large nonstick skillet over medium heat. Add the bacon to and cook, turning occasionally, until crisp, about 8 minutes.

Drain the bacon on paper towels. Combine the buttermilk and next 5 ingredients (through garlic), stirring with a whisk. Stir in ¼  teaspoon pepper.

Coat the corn with cooking spray. Place the corn on grill rack and cook, turning occasionally, until well marked, about 8 minutes. Remove from grill and cool slightly. Cut the corn kernels from cobs.

Sprinkle the tomato slices evenly with salt. Alternate layers of tomato and avocado on each of 4 plates. Scatter the corn evenly onto the plates. Drizzle each tomato stack with about 1½ tablespoons of dressing and 1 teaspoon of oil. Sprinkle ¼ teaspoon of black pepper over the salads and top each salad with 1 bacon piece and basil leaves.

Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

Nutritional Facts

Total Fat
23g
36%
Sugar
8g
N/A
Saturated Fat
4g
22%
Cholesterol
13mg
4%
Protein
6g
12%
Carbs
19g
6%
Vitamin A
70µg
8%
Vitamin B12
0.1µg
1.7%
Vitamin B6
0.3mg
13.8%
Vitamin C
26mg
43%
Vitamin E
2mg
10%
Vitamin K
21µg
26%
Calcium
40mg
4%
Fiber
4g
18%
Folate (food)
64µg
N/A
Folate equivalent (total)
64µg
16%
Iron
0.9mg
5.1%
Magnesium
46mg
11%
Monounsaturated
12g
N/A
Niacin (B3)
3mg
14%
Phosphorus
128mg
18%
Polyunsaturated
6g
N/A
Potassium
649mg
19%
Riboflavin (B2)
0.1mg
7.3%
Sodium
242mg
10%
Thiamin (B1)
0.2mg
12.9%
Zinc
0.9mg
5.9%

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