Tomato Stack Salad with Corn and Avocado

My current obsessions include: vine-ripe tomatoes, basil picked from my herb garden and fresh summer corn. I could eat these ingredients in some way every single day of the season. I can't get enough of it! So, when I saw this recipe in Cooking Light's latest magazine, I immediately tore it out and made it the next day for dinner.

It was just as delicious as it looks! Keith didn't even comment on how much he liked it because he devoured it without stopping to breathe. I served it with some broiled salmon, brushed with barbeque sauce.

Tomato Stack Salad with Corn and Avocado

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Ingredients:

• 2 bacon slices, halved 
• 1/4 cup low-fat buttermilk (or combine regular milk and 1 tsp lemon juice, let sit for 5 minutes)
• 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 
• 4 large tomatoes (I chose a variety of color)
• 1/8 teaspoon kosher salt
• 1/2 ripe peeled avocado, thinly sliced
• 4 teaspoons extra-virgin olive oil

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,

Combine 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 corn kernels from cobs.

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.

Enjoy!