How To Make Stacked Tomato Salad
Tossed with arugula and parsley, this tomato salad brims with bright and refreshing flavors from the lemony dressing and a sprinkle of blue cheese.
Preparation: 5 minutes
Cooking:
Total: 5 minutes
Serves:
Ingredients
- extra virgin olive oil
- 3tbspfresh parsley,chopped
- 2tbsplemon juice,fresh
- ½tspsalt
- freshly ground black pepper
- 2buncharugula,stems removed
- 3small red tomatoes
- 3small yellow tomatoes
- 1red onion
- 3ozmaytag blue cheese
Instructions
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Whisk together the olive oil, parsley, lemon juice, salt, and pepper in a small bowl.
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Toss the arugula with 3 tablespoons olive oil mixture.
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Divide the arugula evenly among 6 plates.
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Top with stack of several red and yellow tomato slices and garnish with red onion. Sprinkle with blue cheese.
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Serve and enjoy!
Nutrition
- Calories: 130.34kcal
- Fat: 8.25g
- Saturated Fat: 3.23g
- Monounsaturated Fat: 3.62g
- Polyunsaturated Fat: 0.84g
- Carbohydrates: 10.13g
- Fiber: 2.93g
- Sugar: 3.86g
- Protein: 6.54g
- Cholesterol: 10.63mg
- Sodium: 399.32mg
- Calcium: 219.84mg
- Potassium: 684.65mg
- Iron: 1.91mg
- Vitamin A: 145.28µg
- Vitamin C: 30.81mg
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