Stacked Tomato Salad Recipe
vine ripened tomato, olive tapenade, Panko-breaded chèvre, arugula, dijon vinaigrette
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Ingredients
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Salad Components
Olive Tapenade
Panko-breaded Chèvre
Dijon Vinaigrette
Method
Preparing the Olive Tapenade
- 1
Bread the Chèvre
- 2
Prepare Chèvre
Preheat the oven to 375°F (190°C). Slice the chèvre cheese into rounds. Dredge each round in flour, dip in the beaten egg, then coat with panko breadcrumbs. Place on a baking sheet lined with parchment paper and bake for about 15-20 minutes or until golden brown.
Making the Vinaigrette
- 3
Mix the Vinaigrette
In a small bowl, whisk together the Dijon mustard, red wine vinegar, olive oil, honey, salt, and pepper until smooth. Adjust seasoning to taste.
Assembling the Salad
- 4
Layer the Ingredients
On a plate, layer the arugula, followed by slices of vine-ripened tomatoes. Spoon a generous amount of olive tapenade over the tomatoes, and top with the baked panko-breaded chèvre. Drizzle the Dijon vinaigrette over the salad before serving.
