Tomato Stack


Many restraunts serve a version of a tomato stack salad.  If you ever see it on the menu, you should order it!  Brad and I have loved every one we can remember.  I decided to create my own version of a tomato stack.  I used fresh tomato, avacado and corn vinegarette, topped with a lemon garlic sauce.  It was wonderful! 


Tomato Stack (serves 4)

2 ripe tomatoes, sliced

1 avacado, sliced

corn vinegarette (recipe below)

lemon garlic sauce (recipe below) 

Arrange one tomato slice on each plate.  Top the tomato with a spoonful of corn vinegarette then 2 slices of avacado.  Repeat tomato, corn, avacado two more times then top the tomato stack with a teaspoon of the lemon garlic sauce.

It’s beautiful and delicious! 


Corn Vinegarette

1 (9 oz.) can low-sodium corn, drained

1/4 c. olive oil

1 T. balsamic vinegar

1 tsp. garlic

1 1/2 tsp. sugar

1 tsp. creole mustard

1 tsp. thyme

Drain corn well and combine with olive oil, balsamic vinegar, garlic, sugar, creole mustard and thyme.  Toss.


Lemon Garlic Sauce

3 T. light mayo

2 green onions, chopped

2 T. fresh lemon juice

1 tsp. garlic 

Mix all ingredients.


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