Stacked Tomato, Summer Vegetable and Grilled Bread Salad

Serves: 4 Save

Ingredients (20)

  • 4 tablespoons olive oil
  • 2 tablespoons finely chopped and drained oil-packed sun-dried tomatoes
  • 1 tablespoon plus 1 teaspoon red wine vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped fresh mint and basil
  • 1 teaspoon honey
  • 1/2 teaspoon finely chopped kalamata olives
  • 1/2 teaspoon minced fresh garlic
  • 1/4 teaspoon ground sea salt
  • 1 cup sliced cherry tomatoes (or other tiny tomatoes)
  • 2 red bell peppers (choose long peppers over squatty ones)
  • 2 large zucchinis
  • about 1/3 cup olive oil
  • sea salt
  • 4 1/2-inch thick slices of whole wheat peasant bread (large, oval-shaped slices should come from a boule or large loaf)
  • 1 garlic clove, peeled
  • 3 cups baby arugula leaves (or other baby lettuce leaves, I used a mix)
  • 2 small tomatoes, preferably yellow, sliced into fat rounds
  • 1/4 cup very roughly chopped basil and mint leaves
  • 4 ounces goat cheese, crumbled while cold and allowed to warm to room temperature


Learn how to make this recipe at Cookie and Kate

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