BLT-Stuffed Heirloom Tomatoes
What a showstopper! These BLT-Stuffed Heirloom Tomatoes are easy to put together and make an incredible statement on your table. We think they would be a great addition to any summer soiree, and wonderful to serve on their own as a first course, or alongside your favorite main dish.
Ingredients
- 4 large heirloom tomatoes - Choose large, ripe (not overly ripe), round, firm, even-sized tomatoes.
- 1 head romaine, finely shredded
- 12 oz. bacon, cut into bite-sized pieces
- 1 avocado, diced
- ½ red onion, minced
- ½ cup Oliver’s Own Ranch Dressing (or to taste)
- 1-2 cups seasoned croutons
- Freshly ground black pepper
Instructions
Cook bacon in a large skillet until crisp, about 5 to 7 minutes. Transfer cooked bacon to a plate lined with paper towels to drain and cool.
While bacon is cooking, core and hollow out your tomatoes. Cut the top off of each tomato slightly below the stem. Using a sharp paring knife, carefully cut (so as not to pierce the outer skin) around the circumference of the opened-up end, about 1/4" all the way around. Using a spoon, scrape, scoop and hollow out as much of the juicy pulp, seeds and loosened pieces as possible. Set aside the hollowed-out tomatoes.
Place seasoned croutons in a zip-lock bag. Using a rolling pin or the bottom of a measuring cup, crush the croutons into smaller pieces, being careful not to break them into too small pieces.
In a large bowl, combine shredded romaine lettuce, cooked bacon, diced avocado, minced onion, ranch dressing, crushed croutons, and black pepper. Toss gently until well combined. Taste and adjust seasoning if necessary.
Stuff hollowed-out tomatoes with salad mixture and enjoy!
No comments yet. Add the first comment