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Stacked Salad recipe

Stacked Salad.

This picturesque salad is at its best whengarden, vine-ripened tomatoes are used.

Recipe: Stacked Salad

1/4 cup pine nuts
4 large ripe tomatoes
2 large roasted red peppers, packed in water, cut into 1/2-inchpieces
1/2 cup pitted kalamata olives, slivered
10 large fresh basil leaves, chopped1/4 cup coarsely chopped fresh parsley1 cup T. Marzetti Lite Balsamic Dressing- divided use
8 mozzarella slices
1 package toasted pita chips

  • Toast pine nuts in 350ºF (175ºC)oven for 5 to 7 minutes. Cool.
  • Slice top and bottom off each tomato andsave for another use or discard. Cut each tomato into three slices.Transfer to plates.
  • In a bowl, combine peppers, olives, basiland parsley; toss with 1/4 cup lite balsamic dressing.
  • Layer each tomato with a mozzarella slice.Evenly distribute mixture in between each layer of tomato andon top. Sprinkle with pine nuts and drizzle with remaining litebalsamic dressing.
  • Serve with pita chips.

    Makes 4 servings.

    Recipe and photograph provided courtesyof T. Marzetti Company, member of The Association For Dressingsand Sauces.

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  • Comments

    1 Comment


    Chilled Stacked Salad is a colorful and easy make-ahead layered salad that is perfect for easy summer entertaining.

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