This picturesque salad is at its best when garden, vine-ripened tomatoes are used.

Stacked Salad

1/4 cup pine nuts
4 large ripe tomatoes
2 large roasted red peppers, packed in water, cut into 1/2-inch pieces
1/2 cup pitted kalamata olives, slivered
10 large fresh basil leaves, chopped

1/4 cup coarsely chopped fresh parsley

1 cup T. Marzetti Lite Balsamic Dressing - divided use
8 mozzarella slices
1 package toasted pita chips

1. Toast pine nuts in 350ºF (175ºC) oven for 5 to 7 minutes. Cool.
2. Slice top and bottom off each tomato and save for another use or discard. Cut each tomato into three slices. Transfer to plates.
3. In a bowl, combine peppers, olives, basil and parsley; toss with 1/4 cup lite balsamic dressing.
4. Layer each tomato with a mozzarella slice. Evenly distribute mixture in between each layer of tomato and on top. Sprinkle with pine nuts and drizzle with remaining lite balsamic dressing.
5. Serve with pita chips.

Makes 4 servings.

Recipe and photograph provided courtesy of T. Marzetti Company, member of The Association For Dressings and Sauces.