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Tomato Stack Salad with Corn, Bacon, and Avocado

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
10 mins
Cook Time
10 mins
Total Time
18 mins
Servings: 4
Course: Side Dish , Salad , Lunch
Cuisine: American

Ingredients

  • 2 lices of bacon cooked & crumbled
  • 2 ears of corn
  • 2 red tomatoes thickly sliced
  • 1 yellow tomato thickly sliced
  • 1 orange tomato thickly sliced
  • Sea Salt and Freshly Cracked Pepper to taste
  • Basil for garnish
  • Creamy buttermilk ranch dressing see link above for recipe

Instructions

    Cup of Yum
  1. Make the Creamy Buttermilk Ranch Dressing.   
  2. Heat a grill pan over medium-high heat.  
  3. Coat the corn with olive oil then place on the grill pan and cook for 8 minutes or until well marked, turning occasionally.
  4. Remove from the grill pan.
  5. 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. 
  6. Slice the tomatoes and sprinkle them with salt and freshly cracked pepper, to taste.  
  7. 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. 
  8. Scatter the corn and bacon crumbles evenly between each tomato stack.
  9. Drizzle each tomato stack with the ranch dressing and garnish with basil leaves.  
  10. Serve immediately.  Enjoy.