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
Makes 4 servings.
Recipe and photograph provided courtesyof T. Marzetti Company, member of The Association For Dressingsand Sauces.
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