Tomato Tower Salad with Corn, Avocado & Bacon

Celebrating my recent girls night out & my dear friend (Jin’s) birthday!

Summer’s officially here and that means summer heat, eating light & fresh and VACATION! For me, we just spent the past two weeks visiting my parents and catching up with friends in Dallas.

This post is dedicated to my home girls. My Fab 7: Grace, Susie, Sandy, Jin, MiJin, Eunice & Jihea. I’ve known these girls for as long as I can remember. One, from birth (my sister). Some, as early as middle school and others since high school. . we’ve gone through so much together and have so many wonderful memories. And even though I live out-of-state and moved several years ago, we still keep in touch and when we meet up again, I feel as though no time has passed. I imagine this is what it would be like if Charlotte ever moved out of NYC and Carrie, Miranda and Samantha were still there. . or wait, Samantha did move to LA for a bit. . anyway, you get what I’m sayin’.

These girls know stories. . about me. . some hilarious, some I never want to re-live ever again. . these girls have my back and I have theirs. Home girls. F.O.R.E.V.E.R.

My last night in Dallas, we had our GNO (girl’s night out) and went to

Print Recipe

Tomato Tower Salad with Corn, Avocado & Bacon

This recipe includes grilling the corn and making the buttermilk dressing.

Course: Appetizer/Salad

Servings: 2

Author: Hip Foodie Mom, adapted from Cooking Light

1x2x3x

Ingredients

• 3-4 bacon slices crumbled
• 1 ear shucked corn
• 2 large beefsteak tomatoes cut into 6- 8 (1/2-inch-thick) slices total (or I would try an heirloom tomato)
• 2 yellow tomatoes cut into 6- 8 (1/2-inch-thick) slices total
• 1/8 teaspoon kosher salt
• 1 ripe peeled avocado thinly sliced
• Trader Joe's Light Champagne Vinaigrette dressing
• Season with salt and pepper
• 1 teaspoon Olive oil to drizzle on the plate
• Splash of balsamic vinegar optional
• Chives for garnish
• BUTTERMILK DRESSING FROM COOKING LIGHT:
• 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
• 1/4 teaspoon freshly ground black pepper

Instructions

• (These directions include grilling the corn & making the buttermilk dressing)
• Preheat the grill to high heat.
• 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.
• If making the buttermilk dressing: Combine the buttermilk and next 5 ingredients (through garlic), stirring with a whisk. Stir in 1/4 teaspoon pepper.
• 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 the corn kernels from the cobs.
• Wash and slice your tomatoes, the avocado and dice the chives.
• To assemble: Add a dash of olive oil on the plate, layer the red and yellow tomatoes (about 5-7 slices), add avocado slices (one on each side and one on top). Scatter corn evenly onto plates. Drizzle each tomato tower with the dressing. Crumble the bacon on top, add the diced up chives for garnish, season with salt and black pepper. And lastly, splash a little balsamic vinegar right before eating.