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Stacked Salad

Course Salad
Prep Time 25 minutes
Cook Time 7 minutes
Total Time 32 minutes
Servings 4


  • 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


  1. Toast pine nuts in 350ºF. oven for 5 – 7 minutes. Cool. 

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

Recipe Notes

Recipe by T. Marzetti Company.