Best 5 Tomato Stack Salad Recipes

STACKED TOMATO AND BURRATA SALAD

Steps:

• Place bottom tomato slice onto a plate and season with sea salt and black pepper. Spread burrata cheese over tomato slice and top with torn basil leaves. Drizzle with olive oil. Top with next tomato slice. Repeat cheese-tomato layering process with remaining slices, finishing with top tomato slice.

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.

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.

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.