Avocado Tomato Stack Salads
These summery stacks marry four of my favorite flavors: buttery avocados, juicy heirloom tomatoes, tangy goat cheese and delicate herbs de Provence. While the finished dish looks intricate, they couldn't be easier to assemble if you start with even slices. Serve your stack salads for lunch with crusty bread, as a first course at a dinner party or create a mini version for an appetizer.
Servings 4 Stacks
Ingredients
- 2 large heirloom tomatoes the more color variety, the better!
- 2 medium heirloom tomatoes
- 2 ripe avocados
- 8 ounces of goat cheese
- 2 teaspoons herbs de Provence
- Olive oil for drizzling about 2 tablespoons
- Salt for pinching about a teaspoon
Instructions
- Slice your tomatoes into thick and even slices.
- Slice avocados in half and remove the pit. Cut into even slices.
- Place your largest tomato slices down first and spread on avocado.
- Season with a pinch of salt on each stack and drizzle with olive oil.
- Add your second largest tomato slice followed by a layer of goat cheese. Slice the goat cheese and spread the slices around to form an even layer.
- Add a generous pinch of herbs de Provence to each stack, about ΒΌ teaspoon per stack.
- Add another tomato slice, this time a new color and smaller size.
- Drizzle on more olive oil and another pinch of salt.
- Follow with another layer of avocado, your last tomato slice and the rest of the goat cheese.
- Finish with more olive oil and the remaining herbs de Provence.