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Ryan’s Hot and Hot Summer Tomato Stack Salad

Summer heirloom tomatoes stacked with layers of corn and peas with bleu cheese dressing, garnished with roasted okra and grape tomatoes and garnished with bacon, basil and balsamic vinaigrette
Prep Time 45 mins
Course Appetizer, Main Course, Salad
Cuisine American, Southern
Servings 6

Equipment

  • salad plates

Ingredients
  

Salad

  • 2 large beefsteak tomatoes
  • 2 large golden delight tomatoes
  • 2 big rainbow tomatoes
  • 1/2 pint sweet grape tomatoes
  • salt and pepper
  • 12-18 small whole okra
  • 1 cup fresh lady peas
  • 1 cup Pink eyed peas
  • 1/2 small onion chopped into large pieces
  • 1 slice raw bacon chopped
  • 1 teaspoon fresh thyme
  • 6 ears corn
  • balsamic vinaigrette
  • 6 slices applewood smoked bacon thinly sliced and cooked until crisp
  • chiffonade of fresh basil
  • balsamic vinaigrette

Balsamic Vinaigrette

  • 1 cup balsamic vinegar
  • 1 cup finely chopped fresh chives
  • 1/2 cup chopped green onions
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

Bleu Cheese Dressing

  • 1/4 cup buttermilk
  • 1/2 cup mayo
  • 2 Tablespoons sour cream
  • 3 oz bleu cheese, crumbled
  • 1/2 Tablespoon lemon juice
  • 1/2 Tablespoon red wine vinegar
  • 1/2 Tbsp olive oil
  • 1/2 Tbsp sugar
  • S&P

Instructions
 

  • Wash tomatoes and pat dry
  • Slice off the tops and bottoms the large beefsteak, golden delight, and rainbow tomatoes and cut each into 3 thick slices. Toss the tomatoes with 3/4 cup of the vinaigrette. Season the tomatoes with the salt and pepper and set aside at room temperature to marinate until ready to serve.
  • Halve the cherry tomatoes. Toss in balsamic vinaigrette. Add salt and pepper. Set aside.

Okra and Corn*

  • Roast corn in husk in oven at 400 degrees for 45 minutes. Remove husk and strings. Cut kernels from cob and set aside.
  • Remove stem ends from okra and toss okra pods with olive oil, salt & pepper. Roast on a parchment lined baking sheet for 15 minutes, checking often near the end of cooking time to make sure it doesn’t start to burn.

Peas

  • Put chopped bacon and onion in a deep skillet and saute until soft. Add peas and then add water to cover. Simmer for 10-15 minutes until peas are cooked. Drain peas, remove onion and bacon {it is just used to flavor peas while they’re cooking} , and set peas aside.

Bleu Cheese Dressing

  • Combine all ingredients in a large jar. Stir to combine and shake well, Refrigerate for several hours before serving to allow flavors to blend

Balsamic Vinaigrette

  • Whisk together the vinegar, chives, and green onions in a medium bowl. Slowly whisk the oils into the vinegar mixture until well blended and slightly emulsified. Season the vinegar mixture with salt and pepper. The vinaigrette can be used immediately or stored in an airtight container in the refrigerator for up to five days. Be sure to bring the chilled vinaigrette to room temperature and whisk well before serving. Makes 2 cups

Assembly

  • Place 1 slice beefsteak tomato on each plate
  • Combine peas and corn in a bowl. Toss with Bleu Cheese Dressing and put 1-2 Tablespoons of the pea mixture on each tomato slice
  • Repeat layering with the rest of tomatoes and peas, using 1 slice of each of the 3 tomatoes for the stack on each plate
  • Place the halved grape tomatoes and 2 or 3 roasted okra on each plate.
  • Drizzle the tomato stacks with Balsamic Vinaigrette and top with a slice of bacon and basil chiffonade

Notes

Top with cooked shrimp for a main dish meal if desired
*You can roast the corn and okra at the same time, adding okra to the oven after the corn has cooked for 30 minutes, then they will both be done at the same time
Keyword corn bean and tomatoes, heirloom tomatoes, Hot and Hot Salad, stacked tomato salad, summer salad, Tomato Salad