Tomato Stack Salad with Corn, Bacon, and Avocado
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Tomato Stack Salad with Corn, Bacon, and Avocado
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 2 lices Bacon cooked & crumbled
- 2 corn ears
- 2 red tomatoes thickly sliced
- 1 yellow tomato thickly sliced
- 1 tomato thickly sliced, orange
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- basil for garnish
- buttermilk ranch dressing see link above for recipe, creamy
Instructions
- Make the Creamy Buttermilk Ranch Dressing.
- Heat a grill pan over medium-high heat.
- Coat the corn with olive oil then place on the grill pan and cook for 8 minutes or until well marked, turning occasionally.
- Remove from the grill pan.
- Once the corn has cooled, cut the kernels from the cobs; season with sea salt and freshly cracked pepper, to taste; set them aside until needed.
- Slice the tomatoes and sprinkle them with salt and freshly cracked pepper, to taste.
- Layer tomatoes and avocado slices on the serving plates. Side Note: I used two slices of avocado together to make an even layer between the tomatoes.
- Scatter the corn and bacon crumbles evenly between each tomato stack.
- Drizzle each tomato stack with the ranch dressing and garnish with basil leaves.
- Serve immediately. Enjoy.
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