BLT Tomato Stack

A stack of thick tomato slices layered with greens and shredded chicken, drizzled with olive oil, sits on a white plate.

5 from 1 vote

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.

Prep Time5

Cook Time10

Total Time15

Course: lunch

Cuisine: American

Diet: Gluten Free, Low Lactose

Keyword: BLT Tomato Stack

Servings: 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