Food, Fun and Fabulous 92
yield: 4 servings
Heirloom Tomato Stacked Salad with Corn Salsa
Heirloom Tomato Stacks
3 red heirloom tomatoes
2 yellow heirloom tomatoes
salt and pepper to taste
Cut each tomato into ¼-inch-thick slices. Stack
the tomatoes in alternating colors: red, yellow, red,
yellow, red. Sprinkle stacks with salt and pepper.
Corn Salsa
1 cup fresh corn (shaved from cob), cooked
2 jalapeno peppers, seeded and minced (optional)
1 teaspoon sugar
3 tablespoons extra virgin olive oil
3 tablespoons apple cider vinegar
2 cups black eyed peas, cooked
½ cup cilantro, chopped
1
/
3
cup red onion, diced
1
/
3
cup red pepper, diced
1 tablespoon lemon juice
In large bowl, add all ingredients and mix well. Let
stand for 15 minutes.
This is our summer staple for dinner parties from 10 to 1,000. It holds beautifully and has all the colors of summer. At The Gardens
Café we add some whole baby fried okra just before serving.
Cracked Apple Cider Vinaigrette
1 ½ tablespoons of whole grain mustard
1 tablespoon honey
½ cup apple cider vinegar
1 ½ cups olive oil
Combine all ingredients in a bowl and whisk till
well combined.
To assemble: Place the tomato stack on plate.
Spoon a heaping ladle of corn salsa over the stack
and onto the plate. Pour about 3 tablespoons
of vinaigrette over stack and salsa. ***Optional:
add a small amount of spring mix or arugula to
the plate.
