Stacked Tomato, Summer Vegetable,and Grilled Bread Salad

This recipe layers juicy tomatoes, grilled summer vegetables, and crispy grilled bread with a vibrant herb sauce. It’s meant to be assembled dramatically on a platter and served family-style.

Yields: 4-6 servings as a side or light main
Prep time: 20 minutes
Cook time: 15 minutes (for grilling)

Ingredients

For the Grilled Components & Stack:

• 1 large loaf of crusty bread (like ciabatta or sourdough), cut into 1-inch thick slices

• 2-3 large, ripe tomatoes (heirloom if possible), cut into 1/2-inch thick rounds

• 1 large zucchini or summer squash, sliced lengthwise into 1/4-inch planks

• 1 large eggplant, sliced into 1/2-inch rounds

• 1 red onion, sliced into 1/2-inch thick rounds

• Olive oil, for brushing

• Salt and freshly ground black pepper

• 1 cup fresh basil leaves

• 4 oz fresh mozzarella or feta cheese, crumbled (optional)

For the Herb Vinaigrette:

• 1/3 cup extra virgin olive oil

• 3 tablespoons red wine vinegar or white balsamic vinegar

• 1 small garlic clove, minced

• 1 tablespoon capers, rinsed and chopped (optional, for a briny kick)

• 1/4 cup mixed fresh herbs (like parsley, basil, chives), finely chopped

• Salt and pepper to taste

Instructions

Part 1: Grill the Bread and Vegetables

1. Preheat your grill (or a grill pan) to medium-high heat.

2. Prepare the Vegetables: Brush the zucchini, eggplant, and red onion slices generously with olive oil on both sides and season with salt and pepper.

3. Grill the Vegetables: Place the vegetables on the hot grill. Cook for 3-4 minutes per side, until they have distinct grill marks and are tender. The eggplant and onion may take a minute or two longer. Remove and set aside.

4. Grill the Bread: Brush the bread slices with olive oil on both sides. Grill for 1-2 minutes per side until nicely charred and crispy. Remove and set aside.

Part 2: Make the Herb Vinaigrette
While the grill is going, whisk together all the ingredients for the herb vinaigrette in a small bowl: 1/3 cup olive oil, vinegar, minced garlic, chopped capers, and fresh herbs. Season with salt and pepper to taste.

Part 3: Assemble the Stack

1. On a large serving platter, start with a base layer of the grilled bread slices. You can tear them into large chunks or leave them whole for a more structured look.

2. Drizzle a little of the herb vinaigrette over the bread.

3. Begin stacking: Add a layer of grilled eggplant rounds, followed by a layer of tomato slices. Then, add the grilled zucchini and red onion.

4. Tuck whole basil leaves and pieces of mozzarella or feta (if using) in between the vegetable layers as you build.

5. Continue stacking until you’ve used all your components, creating a tall, impressive stack.

6. The Final Touch: Just before serving, drizzle the remaining herb vinaigrette generously over the entire stack. Let it sit for 5-10 minutes so the juices from the tomatoes and the dressing soak into the grilled bread at the bottom.

🌟 Tips for a Perfect Stacked Salad 🌟

• The Bread’s Role: The grilled bread at the bottom acts as a sponge for all the delicious juices. Don’t skip it!

• Keep it Stable: Use the largest, sturdiest vegetable slices (like the eggplant) at the bottom of the stack for a stable foundation.

• No Grill? No Problem! You can achieve great results using a hot cast-iron skillet or a regular baking sheet under the broiler. Just cook the vegetables and bread until charred and tender.

• Make it a Meal: Top the entire stack with a few handfuls of arugula or grilled shrimp or chicken to turn it into a complete main course.

• Serve it Right: To serve, use a large spoon and fork to gently portion out the stack, ensuring everyone gets layers of bread, vegetables, and all the flavorful juices from the bottom of the platter.

This is more than a salad; it’s a celebration of summer on a plate. Enjoy