Tomato Stack Salad with Corn and Avocado

Tomato Stack Salad with Corn and AvocadoRecipe
Photo: Nigel Cox; Styling: Cindy Barr
This tomato side salad is the ultimate summer recipe with a stack of colorful tomato slices and avocado topped wtih fresh herbs, corn, crumbled bacon, and a creamy dressing. This is the star of the meal; keep the entrée simple.


Serves 4
Total time: 30 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 30 Minutes
Total: 30 Minutes

Nutritional Information

Calories 191
Fat 13 g
Satfat 1.9 g
Monofat 8 g
Polyfat 2.2 g
Protein 5.1 g
Carbohydrate 16.1 g
Fiber 4.5 g
Cholesterol 5 mg
Iron 0.9 mg
Sodium 228 mg
Calcium 40 mg


2 bacon slices, halved
1/4 cup low-fat buttermilk
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh basil
2 tablespoons canola mayonnaise
2 teaspoons cider vinegar
1 garlic clove, minced
1/2 teaspoon freshly ground black pepper, divided
2 ears shucked corn
Cooking spray
2 large beefsteak tomatoes, cut into 8 (1/2-inch-thick) slices total
2 globe tomatoes, cut into 8 (1/2-inch-thick) slices total
1/8 teaspoon kosher salt
1/2 ripe peeled avocado, thinly sliced
4 teaspoons extra-virgin olive oil


1. Preheat the grill to high heat.

2. Heat a large nonstick skillet over medium heat. Add bacon to pan; cook 8 minutes or until crisp, tossing occasionally to curl. Drain bacon on paper towels.

3. Combine buttermilk and next 5 ingredients (through garlic), stirring with a whisk. Stir in 1/4 teaspoon pepper.

4. Coat corn with cooking spray. Place corn on grill rack; grill 8 minutes or until well marked, turning occasionally. Remove from grill; cool slightly. Cut corn kernels from cobs.

5. Sprinkle tomato slices evenly with salt. Alternate layers of tomato and avocado on each of 4 plates. Scatter corn evenly onto plates. Drizzle each tomato stack with about 1 1/2 tablespoons dressing and 1 teaspoon oil. Sprinkle remaining 1/4 teaspoon black pepper over salads; top each salad with 1 bacon piece.