Stacked Tomato Cucumber Salad

Serve this stacked tomato and cucumber salad at your next dinner party! It’s farm to table fresh, elegant, fancy and oh so yummy!

I’m always impressed at how much in-season ingredients heighten the taste of food. These farm fresh tomatoes, cucumbers, corn, basil and chives really come together beautifully in this dish and it packs a lot of flavor: it’s sweet, savory, zesty and crunchy. Yum!

Need I say more?

Ok, I do need to say one more thing: this dish is so easy to prepare that all three of my kids ALWAYS help. Below is a picture of their final product. Clearly, corn and pancetta are the favorite ingredients here. None-the less, they use the cucumbers and tomatoes as “scoops” and the entire plate disappears in minutes!

Stacked Tomato Salad

Ingredients:

• 4 slices of pancetta, chopped into small, bite sized pieces
• 1 tbs. chopped, fresh chives
• 1 tbs. chopped, fresh basil
• 2 tsp. white wine vinegar
• 1 garlic clove, minced or crushed
• 1 tsp. olive oil
• Salt and Pepper to taste
• 2 ears shucked corn
• 2 Large tomatoes cut into slices
• 1 small cucumber, thinly sliced
• 2 tsp. olive oil

Directions:

1. In a small skillet, cook pancetta until crispy.
2. Cut corn from cobs
3. In another small skillet, add 1 tsp. olive oil and cook corn for 3 minutes until starting to brown.
4. Combine the chives, basil, vinegar, garlic and olive oil in a small bowl and whisk to combine.
5. Sprinkle tomato slices with salt.
6. Alternate tomato with cucumber, making 4 stacks. Drizzle each with a little of the dressing.
7. Sprinkle with corn and pancetta.
8. Devour!