Tomato Stack Salad Recipes

TOMATO SALAD

Steps:

• Cut 1 1/2 pounds mixed tomatoes into wedges; season with salt and pepper. Cook 3 tablespoons balsamic vinegar and 2 teaspoons brown sugar in a small skillet over medium heat until reduced by half, about 3 minutes; remove from the heat and whisk in 2 tablespoons olive oil. Drizzle over the tomatoes; top with snipped chives and basil.

TOMATO STACK-SALAD

Steps:

• Cut a thin slice from the bottom of each tomato so it will stand upright.
• Discard these slices.
• Cut each tomato horizontally into 5 slices, keeping the slices together.
• Mix the baby greens, 1/4 cup of dressing, and the blue cheese in a small bowl.
• Place the tomato slices on a serving dish.
• Using 1/4 of the salad mixture, equally top the tomato slices.
• Repeat the layers three more times, ending with the top tomato slices.
• Drizzle the remaining 1/4 cup dressing and serve.

TOMATO STACK SALAD

Steps:

• Preheat grill to high heat.
• Heat a large nonstick skillet over medium heat. Add the bacon to and cook, turning occasionally, until crisp, about 8 minutes.
• Drain the bacon on paper towels. Combine the buttermilk and next 5 ingredients (through garlic), stirring with a whisk. Stir in ¼ teaspoon pepper.
• Coat the corn with cooking spray. Place the corn on grill rack and cook, turning occasionally, until well marked, about 8 minutes. Remove from grill and cool slightly. Cut the corn kernels from cobs.
• Sprinkle the tomato slices evenly with salt. Alternate layers of tomato and avocado on each of 4 plates. Scatter the corn evenly onto the plates. Drizzle each tomato stack with about 1½ tablespoons of dressing and 1 teaspoon of oil. Sprinkle ¼ teaspoon of black pepper over the salads and top each salad with 1 bacon piece and basil leaves.

STACKED TOMATO SALAD WITH BLACK OLIVE TAPENADE AND SWEET BASIL DRESSING

Steps:

• Place a tomato slice on a plate and spread with some of the tapenade. Then place a slice of the mozzarella on top, add a few basil leaves, and finish with another tomato slice. You can add another layer to make Napoleon as high as you desire. Top with another small spoonful of the tapenade and then drizzle the Sweet Basil Dressing over the tomato and around the plate. Garnish with a sprig of fresh basil and repeat to make 4 to 6 plates.
• Combine olives, garlic, anchovies and pine nuts in a food processor and process until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper, to taste.
• Whisk together vinegar, Dijon mustard, and honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper, to taste, and then stir in the basil.