Best Tomato Stack Salad Recipes

TOMATO STACK SALAD WITH CORN & AVOCADO

Steps:

• Preheat grill to high heat. Heat a large nonstick skillet over medium heat. Add bacon and cook 8 minutes or until crisp, tossing occasionally to curl. Drain on paper towels. Combine buttermilk and next 5 ingredients (through garlic) stirring with a whisk. tir in 1/4 t pepper. Coat corn with cooking spray Place on grill and cook 8 minutes or util well marked, turning occasionally. Remove fro grill, cook slightly and remove from cobs. Sprinkle tomato slices with salt. Alternate layers of tomato and avocado on each of 4 plates. Scatter corn evenly onto plates. Drizzle each stack with about 1 1/2 T buttermilk dressing and 1 t oil. Sprinkle remaining 1/4 pepper over salads. Top each salad with 1 bacon piece.

YELLOWFIN TUNA SALAD WITH TOMATO STACK

Steps:

• For the vinaigrette:
• Puree anchovy, garlic, mustard, and caper and red wine vinegar. Slowly emulsify with olive oil. Season with salt and pepper.
• For the salad:
• Slice different tomato varieties 1/4-inch thick and place in a mixing bowl. Season with salt and pepper. Marinate with nicoise vinaigrette, then toss with green beans, red onions, and chives. Arrange tomatoes into a stack layered with green beans and onions and place in center of 4 serving plates. Garnish each stack with 4 slices of tuna. Season with salt and pepper and drizzle vinaigrette. Garnish with fresh chives.

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.