I found these beautiful tomatoes at Ferry Building Farmers Market last week, and I could not believe my eyes how perfect they were. My in-laws loved tomato soup, so I bought a bunch of them thinking that I would make soup out of these beautiful tomatoes. But then a light bulb went off in my head!!! Instead of baking tomatoes to make soup, I wanted to showcase these perfect little things. In my opinion, these tomatoes deserve to be shown as they are.
I chose to serve tomatoes with quinoa mixture, so this dish became a light & healthy meal anytime you want. It’s super simple and filling. You can definitely treat yourselves with dessert guilt-free after this.
Tomato Stack Salad with Quinoa (serve 4)
- 2 bacon slices, cut in small pieces
- 2 ears shucked sweet corn
- 1 cup quinoa, cooked (as per package instruction)
- 1/3 cup low-fat buttermilk
- 1 tablespoon premade pesto
- 3 tablespoons canola mayonnaise
- 2 teaspoons champagne vinegar
- 1 garlic clove, minced
- 1/2 teaspoon freshly ground black pepper, divided
- 4 large beefsteak tomatoes, cut 1/2-inch-thick slices
- kosher salt & pepper & olive oil
Preheat the oven to 420 F. Bake the bacons until crisp, about 5 minutes. Drain bacon on paper towels. Set aside.
To make dressing, combine buttermilk, pesto, mayonnaise, vinegar and garlic in the bowl, stirring with a whisk. Stir in pepper and/or salt if needed.
Cook corn for 6 minutes in boiling water. Remove from grill; let cool slightly. Cut corn kernels from cobs. Set aside (OR you can grill the corn if you like; place corn on grill rack; grill 8 minutes or until well marked, turning occasionally)
In a separate bowl, mix bacon & corn with quinoa. Add tiny bit of salt & pepper if you prefer. Set aside.
Sprinkle tomato slices evenly with salt (option). Alternate layers of tomato and quinoa mixture on each tomato. Drizzle each tomato stack with dressing. Voila!!!!
This recipe is inspired by “my recipe.”