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Tomato Stack Salad with Roasted Tomato Vinaigrette and Fried Green Tomatoes

Tomato Stack Salad with Roasted Tomato Vinaigrette and Fried Green Tomatoes is a salads recipe made with Olive Oil, Extra Virgin Olive Oil, Balsamic Vinegar, and Fresh Mozzarella Cheese. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 2/3 cup
• 1/3 cup
• 8 slice

Method (preview)

1. 1

   Preheat the oven to 400 degrees.

2. 2

   Toss the Roma tomatoes with the olive oil and season with Essence.

3. 3

   Place the tomatoes, seed side down, on a baking sheet and roast for about 8-10 minutes.

4. 4

   Remove from the oven and cool.

5. 5

   Julienne the tomatoes.

6. 6

   In a mixing bowl, whisk the extra-virgin olive oil, balsamic vinegar, garlic, basil and red onion together.

7. 7

   Add the julienned tomatoes.

8. 8

   Season the vinaigrette with salt and pepper.

9. 9

   Season each side of the tomato slices with salt and pepper.

10. 10

    Season each side of the mozzarella slices with salt and pepper.

11. 11

    Toss the greens with 2/3 of the vinaigrette.

12. 12

    Reserve the remaining dressing.

13. 13

    Alternate layering the tomatoes, cheese and greens.

14. 14

    Use 3 slices each of the tomatoes and cheese plus 1 cup of the greens for each salad.

15. 15

    Garnish each salad with the fried green tomato, remaining vinaigrette, black pepper on the rim, parsley, and edible flowers.