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Good morning friends! Happy Bastille Day to my French friends. As I mentioned yesterday we have a plethora of tomatoes so I have been roasting, braising, and of course eating a lot of them.
Yesterday I made this easy stacked “salad” and it was delicious. My husband grilled the zucchini for me on Sunday but if you don’t want to grill your zucchini you can simply slice it and roast it in the oven.
This salad is versatile because you can use zucchini, eggplant or yellow squash or a combination of all three.
Grilled Zucchini and Tomato Stack Salad
6 1/2″ slices grilled zucchini
6 1/2″ slices fresh tomato
8 small cherry tomatoes various colors, cut in half
2 tablespoons of feta cheese
3 basil leaves, torn
2 tablespoons walnut pesto or vinaigrette
pinch salt, pinch pepper
Place a slice of zucchini on the plate, alternate with a tomato, then a zucchini, another tomato, etc, about 5 slices high. Then in a separate bowl add the sliced cherry tomatoes, basil and the feta cheese, add salt and pepper to taste, toss with a spoon, then pile on top of the stack of zucchini and tomatoes. Drizzle the stack with pesto or vinaigrette. Eat as a light light or serve with grilled chicken or steak for dinner.
I hope that you have a great day. Stay safe from the heat and from Covid-19.