Ereka Vetrini’s BLT Tomato Stack Recipe Is Your New Summer Staple
Fora heartier take, layer’em withcooked salmon in placeofthe avocado
Forget everything you thought you knew about a classic BLT! Ereka Vetrini’s BLT Tomato Stacks transforms the beloved sandwich into a stunning, fork-and-knife masterpiece that’s as beautiful as it is delicious. Imagine juicy tomato slices layered with crispy bacon, creamy avocado, and peppery greens—all drizzled with a luscious homemade basil vinaigrette that ties everything together. This isn’t just lunch; it’s an experience. Whether you’re looking to impress guests at a summer gathering or simply treat yourself to something special, these elegant stacks deliver all the flavors you love with a fresh, sophisticated twist that’ll have everyone asking for seconds.
Total Time
Prep Time
Ingredients
- 3 large tomatoes
- 1 mashed avocado
- 9 pieces bacon or turkey bacon
- 6 oz. microgreens, arugula, or fresh spinach
- 3/4 cup fresh basil, packed
- 1 1/2 Tbs. lemon juice
- 1 1/2 tsp. Dijon mustard
- 1 cup olive oil
- 1 1/2 tsp. kosher salt
- 3 Tbs. honey
Instructions
PrintHeat oven to 400°F. Slice each piece of bacon in half and place them on a parchment-lined baking sheet. Bake bacon for about 10 min., or until crispy and golden brown, then remove it from oven and place it on a paper towel-lined plate to drain.
While bacon is cooking, prepare basil vinaigrette by adding fresh basil leaves, lemon juice, mustard, olive oil, kosher salt and honey to a blender.
Blend mixture until completely smooth, then strain it through a fine mesh strainer or cheesecloth to remove any solids. Set aside. Slice tomatoes 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 avocado, and a small handful of greens. Repeat the layers until all ingredients are used. Drizzle remaining basil vinaigrette over top and serve immediately.
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