Towering stack of taste

Usually, the vegetarian option at a non-vegetarian restaurant is an inexpensive pick of three vegetables from the “Sides” menu. Some steamed broccoli, some buttered carrots and some rice for a dollar or two each. Sometimes, a side salad will do for a few dollars.
But sometimes you’re left to choose from the more expensive appetizer menu.
One of my favorite “salads” as a child has been gaining popularity on appetizer listings in recent years and often tops the price list, though it is simple and not very costly to make. Tomato and mozzarella slices piled alternately atop one another and drizzled with a balsamic vinaigrette. It explodes with flavor and health benefits.
Tomatoes are often relegated to a second tier sandwich topping or cooked with lots of other ingredients in the sauces and salsas we love. But these fruits are exciting and flavorful when they can stand on their own. Native to South America, the tomato was cultivated by ancient civilizations as early as 500 BC. Aztec writings mention tomatoes were prepared with peppers, corn and salt, making what is likely to have been the original salsa recipe.
The tomato is a good source of lycopene, one of the most powerful natural antioxidants. Lycopene, especially in cooked tomatoes, has been found to help prevent prostate cancer. It has also been shown to improve the skin's ability to protect against harmful UV rays.
Good for you and good to eat, tomatoes are very versatile. They can be plucked straight from the vine and eaten raw or cooked into so many different recipes. This pretty and tasty salad is one of my favorites.

Tomato-Mozzarella Stacker

For the stack
1 large tomato ends removed, sliced into 5 eve n horizontal slices
4 thick slices of mozzarella (or other soft cheese of your choice)
Salt and pepper to taste
Oregano and basil to taste
For the Vinaigrette
1 cup olive oil½ cup Balsamic Vinegar5 cloves garlic, minced3 tablespoons Parmesan CheeseSalt and pepper to taste

• Sprinkle the tomato slices with salt and pepper. Pile the slices and the cheese alternatively atop one another.


• Whisk the oil and vinegar together. Stir in the garlic and Parmesan. Add salt and pepper as needed (remember, these have already been sprinkled on the tomatoes).


• Pour the vinaigrette over the stack of tomatoes and mozzarella.