There may be no greater symbol of a Southern summer than juicy red tomatoes fresh off the vine.
Whether they’re ripening up on your windowsill or in a fruit carton from a local stand, plump summer tomatoes are both refreshing and easy to incorporate in everyday meals.
Tomato and Chicken Stack Salad
4
servingsJuicy heirloom tomatoes and fresh basil give a summery kick to this salad stack.
Ingredients
- 4
large red and yellow tomatoes
- 12-15
fresh basil leaves, thinly sliced
- 1 tablespoon
fresh Italian parsley, coarsely chopped
- 1
small shallot, finely chopped
- 1
deli-chilled rotisserie chicken (plain or flavored)
- 2 tablespoons
white balsamic vinegar
- ⅓ cup
extra-virgin olive (or avocado) oil
- ½ teaspoon
dried Italian seasoning
- ¼ teaspoon
pepper
- ½ cup
crumbled feta, goat, or blue cheese
Directions
Slice basil and chop parsley and shallot. Then cut tomatoes into ¼ inch-thick slices.
Remove meat of chicken from the bones and chop coarsely.
Prepare dressing by whisking vinegar, oil, Italian seasoning, pepper, parsley, and shallots until they are well blended.
Arrange salad on serving plates, alternating tomato slices, chicken, basil strips, and crumbled cheese. Drizzle with dressing and serve.
Nutrition Facts (per serving):
- Calories—400 | Total Fat—32g | Sodium—380mg | Carbohydrate—11g | Dietary Fiber—2g | Sugar—6g | Protein—23g
Facts about Tomatoes
Storing Wisdom
Keep Them Cool, Not Cold.
There’s no need to place your tomatoes in the fridge. If you do, you run the risk of decreasing the tomato’s flavor and texture (think dull and mealy). Instead, keep your tomatoes on the counter away from sunlight. Ripe tomatoes retain their quality for two to three days when stored at room temperature.
Did you know?
The tomato was designated the official state fruit of Tennessee in 2003.
