Stacked Salad

1 C. Lite balsamic dressing
¼ C. Pine nuts
4 Lg. Ripe tomatoes
2 Lg. Roasted red peppers, packed in water, cut into ½” pieces
½ C. Pitted kalamata olives, slivered
10 Lg. Fresh basil leaves, chopped, plus extra leaves for garlic
8 Mozzarella slices
¼ C. Coarsely chopped fresh parsley
1 Pkg. Toasted pita chips

Toast pine nuts in 350ºF. oven for 5 – 7 minutes.  Cool.  Slice top and bottom off each tomato and save for another use or discard.  Cut each tomato into three slices.  Transfer to plates.  In a bowl, combine peppers, olives, basil and parsley; toss with ¼ cup lite balsamic dressing.  Layer each tomato with a Mozzarella slice.  Evenly distribute mixture in between each layer of tomato and on top.  Sprinkle with pine nuts and drizzle with remaining lite balsamic dressing.  Serve with pita chips. 

Makes 4 servings.

Recipe and photograph by T. Marzetti Company.