Stacked Salad Recipe

Stacked Salad Recipe

  • 1 cup Marzetti® Light Balsamic Vinaigrette Dressing
  • 1 cup pinenuts
  • 4 large ripe tomatoes
  • 2 large roasted red peppers, packed in water, cut into 1/2-inch pieces
  • 1/2 cup pitted kalamata olives, slivered
  • 10 large fresh basil leaves, chopped, plus extra leaves for garnish
  • 8 slices mozzarella
  • 1/4 cup coarsely chopped fresh parsley
  • 1 (8 ounce) package toasted pita chips
  1. Toast pinenuts in 350 degree F. oven for 5-7 minutes. Cool. Slice top and bottom off each tomato and save for another use or discard. Cut each tomato into three slices. Transfer to plates. In a bowl, combine peppers, olives, basil and parsley; toss with 1/4 cup Marzetti Light Balsamic Dressing.
  2. Layer each tomato with a Mozzarella slice. Evenly distribute mixture in between each layer of tomato and on top. Sprinkle pinenuts and drizzle with remaining Marzetti Light Balsamic Dressing. Serve with pita chips.
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