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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. 


  • 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


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.