Tomato Stack Salad W/roasted Tomato Vinaigrette & Green Tom
| Yield: | 1 Servings |
| Categories: |
| 8 | Italian Roma tomatoes,; cut in half | |
| 2 | tb | Olive oil |
| Essence | ||
| 2/3 | c | Extra-virgin olive oil |
| 1/3 | c | Balsamic vinegar |
| 3 | tb | Chiffonade of basil |
| 1/2 | sm | Red onion,; julienned |
| Salt and pepper | ||
| 1 | Beef steak tomato,; cut into 6 slices | |
| 1 | Yellow beef steak tomato,; cut into 6 slices | |
| 8 | sl | Of fresh mozzarella cheese |
| 4 | c | Assorted baby greens |
| 4 | Fried green tomatoes,; for top of salad | |
| Black pepper for the rim | ||
| Edible flowers |
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