This post may contain affiliate links. Please read our disclosure policy.
If you’re looking for a lunch that’s as beautiful as it is nourishing, this BLT Tomato Stack is about to become your summer go-to. Juicy tomato slices act as the “bread,” giving you all the satisfaction of a stacked sandwich without the carbs. Each layer is bursting with freshness, flaky salmon, crispy bacon, peppery greens, all tied together with a vibrant basil vinaigrette.
And let’s talk health perks for a second. This recipe is naturally low-carb and high-protein, meaning it keeps you full without the afternoon crash. Salmon brings in heart-healthy omega-3 fatty acids, the greens add a vitamin-packed punch, and the basil vinaigrette gives you a dose of anti-inflammatory goodness. It’s quick, easy, and perfect for when you want something that feels special but takes less than 20 minutes.
❤️ Why You’ll Love My BLT Tomato Stack
🍅 They’re quick and easy: ready in under 20 minutes with minimal cooking required.
🍅 They’re packed with nutrition: high-protein, low-carb, and loaded with heart-healthy omega-3s from the salmon.
🍅 They’re fresh, vibrant, and perfect for summer! No heavy bread, just juicy tomatoes and crisp greens.
🍅 They’re versatile: swap the protein, change up the dressing, or make them plant-based easily.
🍲 Ingredients
These BLT Tomato Stacks are all about layering fresh, flavorful ingredients that work together perfectly.
🍅 Large tomato – Something juicy and sturdy enough to serve as the “bread” of your stack.
🐟 Cooked salmon – Tender, flaky protein that’s rich in omega-3s. You can also use canned salmon or mashed avocado for a plant-based swap.
🥓 Bacon or turkey bacon – Crispy, salty, and the perfect contrast to the fresh tomato.
🥬 Microgreens, arugula, or spinach – Adds a nutrient-packed bite to balance the richness.
For the Basil Vinaigrette:
🌿 Fresh basil – Fragrant and herbal, the star of the dressing.
🍋 Fresh lemon juice – Brings brightness and balances the richness.
🥄 Dijon mustard – Adds tang to the dressing.
🫒 Olive oil – Smooth, rich, and full of healthy fats.
🧂 Kosher salt – Enhances every other flavor in the dressing.
🍯 Honey – A touch of sweetness to round it all out.
👩🍳 How to Make This BLT Tomato Stack
Prepare the bacon. Preheat your oven to 400°F. Slice each piece of bacon in half and arrange them on a parchment-lined baking sheet. Bake for about 10 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
Make the basil vinaigrette. Add the fresh basil leaves, lemon juice, Dijon mustard, olive oil, kosher salt, and honey to a blender. Blend until completely smooth, then pour through a fine mesh strainer or cheesecloth to remove any solids. Set aside until ready to use.
Slice the tomato. Cut the large tomato into three or four thick slices, depending on its size. These will serve as the “bread” layers for your stacks.
Assemble the stacks. Spoon half of the basil vinaigrette onto the base of your serving plate. Place one tomato slice on top, followed by a few pieces of bacon, your cooked salmon (or mashed avocado), and a small handful of greens. Repeat the layers until all the ingredients are used.
Finish and serve. Drizzle the remaining basil vinaigrette over the top of the stacks. Serve immediately and enjoy!
🪄 Tips and Tricks
- Meal prep shortcut: Make the vinaigrette ahead and store it in the fridge for up to a week.
- Plant-based option: Use mashed avocado instead of salmon and tempeh instead of bacon.
Variations
These BLT Tomato Stacks are easy to tweak to suit your mood or what’s in your fridge.
- Make it spicy! Add sliced jalapeños, a pinch of red pepper flakes, or a drizzle of hot honey.
- Change up the dressing. Try a balsamic glaze or a zesty Greek vinaigrette instead of basil vinaigrette.
- Not a fan of salmon? Use grilled chicken or even a hard-boiled egg for a different protein option.
Substitutions
- No large tomato? Use thick slices of heirloom tomato, beefsteak tomato, or even stack smaller tomatoes for mini versions.
- Out of honey? Agave or maple syrup works for sweetness.
- Go plant-based! Swap the bacon for crispy tempeh strips and the salmon for mashed avocado. If strict vegan, don’t forget to replace the honey too.
👝 How to Store Leftovers
Store the components of your BLT Tomato Stack separately. Keep the cooked bacon in an airtight container in the refrigerator for up to 4 days. Store the cooked salmon in a sealed container in the refrigerator for up to 3 days. The basil vinaigrette can be stored in a small jar in the fridge for up to 1 week; just shake or stir before using. Tomatoes and greens should be stored uncut and assembled fresh just before eating.
🤔 Common Questions
Can I make this dairy-free?
It already is; just be sure your Dijon mustard is dairy-free.
What kind of tomatoes work best?
Large, meaty varieties like beefsteak or heirloom tomatoes work best because they hold their shape and don’t get too watery.
Can I use a different protein?
Absolutely. Grilled chicken or hard-boiled eggs could work. For a vegetarian option, mashed avocado works great!
BLT Tomato Stack
Ingredients
- 1 large tomato
- 6 ounces cooked salmon, sub with 1.5oz can of wild salmon or 1 mashed avocado
- 3 pieces bacon or turkey bacon
- 2 ounces microgreens, arugula, or fresh spinach
Basil Vinaigrette Ingredients
- ¼ cup fresh basil, packed
- 2 teaspoon lemon juice
- ½ teaspoon dijon mustard
- ⅓ cup olive oil
- ½ teaspoon kosher salt
- 1 tablespoon honey
Instructions
- Preheat your oven to 400°F.
- Slice each piece of bacon in half and place them on a parchment-lined baking sheet.
- Bake the bacon for about 10 minutes, or until it is crispy and golden brown, then remove it from the oven and place it on a paper towel-lined plate to drain.
- While the bacon is cooking, prepare the basil vinaigrette by adding the fresh basil leaves, lemon juice, Dijon mustard, olive oil, kosher salt, and honey to a blender.
- Blend the mixture until completely smooth, then strain it through a fine mesh strainer or cheesecloth to remove any solids. Set the vinaigrette aside.
- Slice the tomato into three or four thick slices, depending on the size of your tomato.
- Place half of the basil vinaigrette on the base of your serving plate, then layer one tomato slice, a few pieces of bacon, your cooked salmon (or avocado), and a small handful of greens.
- Repeat the layers until all ingredients are used. Drizzle the remaining basil vinaigrette over the top and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
