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.  

Zucchini Fries

Tired of the same ole' side dish?

How often do you cook the same side dishes?  Corn, green beans, potatoes (mashed or baked).  Sound familiar?? 


Side dishes are an important part of the meal that are often overlooked.  I know that I surely get in a rut and cook the same sides over and over!  Everyone can use a little exploring in the side dish arena.  I mean, they are such an important part of the meal.  It's recommended that 3/4 of your plate contain some sort of side dish, whether it is a starch or vegetable.  


So I've been experimenting with side dishes.  Bringing more vegetables in to my diet.  Low carbs, high fiber, they are GOOD for you!  Summertime brings summer squash.  I'm lovin' me some squash!  So I had some left over zucchini in the frig and needed to use it up before it went bad.  So I experimented and decided to make zucchini fries!  Oh yea, I said zucchini fries...light, roasted (not fried),  breaded bits of tender zucchini, posing as a fry.  That's my take on it anyway.  More like oven fried zucchini sticks, but I like to call them fries.  


Are you excited yet?  These are sooooo good!  And, what better way to get your kids to eat some veggies by calling them fries!!!  Major winner!  You can eat them alone, or better yet, serve with a nice creamy dip.  I suggest some sour cream and chives, a creamy garlic yogurt dip, or a nice lemon aioli.  


What's your favorite new side dish?  I love to know...

These are almost too easy  to require a recipe, but I did put something together for you.


Zucchini Fries


serves 4


1 medium zucchini
1 egg
1/2 c panko bread crumbs
1/4 c grated Parmesan cheese
1/4 t garlic powder
1/2 t Italian seasoning
Optional:  creamy dip, or sour cream and chives


Preheat oven to 425 degrees.


Cut zucchini in half lengthwise.  Slice each half into planks and then in to long strips.  To make them bite size fries cut each long strip in half across the width.


Beat egg in a dish. Set aside.  In another dish place panko bread crumbs, garlic powder, Italian seasoning, and grated cheese.  Mix to blend.


Dip sticks in egg and then in the bread crumb mixture.  Turn to coat all sides.  Place on a wire rack that has been placed inside a cookie sheet.  This allows browning on all sides.  Bake for 20 min until golden brown and tender.


Serve with a nice creamy dip if desired.