Fast & Fresh: Tomato Stack Salad

I'm bring back my summer series of Fast & Fresh recipes!

Let's beat the heat by keeping it light, using fresh ingredients, and keeping the kitchen heat to a minimum.

"Fast & Fresh"

Simple ingredients
Fresh and healthy
Easy prep
Delishhhh taste!

First up...another great side dish.

A salad in fact!

Salad's make a great addition to your main protein in your dinner.  They are also perfect as a main course for lunch.  They lend themselves to many variations, so creativity flows when it comes to salads.  MGG absolutely loves salads!  He usually eats some type of salad every day.  I'm beginning to think he is part rabbit!  

I saw this particular salad being demonstrated in my mom's Publix in TN.  It was a combination of tomatoes and chicken stacked and served as a light lunch.  So inspiration set in and I made my version of an all veggie stack salad!  It came out so pretty!  Take a look at all the colors that scream "fresh".   I decided on two colors of tomatoes to give it more interest.  Since it isn't tomato season yet...this was really good, but would be killer in August or September!

I think this makes a great side dish, and wouldn't say it would fill you up as a main course.  MGG literally RAN to this salad.  I actually think he ate two stacks, cause my leftovers were missing again!  He's known to do that...

What is your favorite salad?  What do you like to do with tomatoes?

How Fast & Fresh was that?  Hope you enjoy!


Tomato Stack Salad

serves 6

1 red tomato
1 yellow or orange tomato
1 cucumber, peeled
feta cheese crumbles, for garnish
cilantro, chopped for garnish
Red wine vinaigrette

Slice both tomatoes in 1/4 to 1/2" slices.  Slice the peeled cucumber the same width.  

To assemble:  On a platter, layer slices of yellow tomato, red tomato, and cucumber, at least two layers.  Sprinkle with with crumbled feta cheese and cilantro.  Drizzle with vinaigrette.