Tomato Stack Salad with Corn, Bacon, and Avocado
Servings 4
Equipment
- Grill Pan
Ingredients
- 2 slices 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
- 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.