Heirloom Tomato, Zucchini and Goat Cheese Stack | Vegetarian, Vegan Option, Gluten-Free

You probably know by now how much I love tomato season! I think it’s really good to eat local and in-season, not just for environmental impact, but also for taste and nutritional value. When produce doesn’t have to travel long distances, it can be picked when it’s fully ripe, meaning it’s at its height of nutritional value! Definitely an added bonus to eating local and in-season. So, why not eat as much of these delicious produce while you can? (and of course can/preserve some for later enjoyment – I will share a recipe for spaghetti sauce soon)

I rarely eat tomatoes the rest of the year, because nothing compares to the taste of summer tomatoes! Yum yum yum! 🙂

This stack is basically a piled salad! haha It’s very similar to the heirloom tomato salad from last week, but I included fresh raw zucchini slices from my garden as well, but you could use whatever else you like, like some slices of sweet peppers for example. I drizzled everything with my Old-fashioned mustard salad dressing, but you could also simply drizzle it with good quality olive oil and balsamic vinegar.

I used goat cheese, but for a vegan option, try some cashew cheese.

Bon appétit!

ECP xo

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Heirloom Tomato, Zucchini and Goat Cheese Stack | Vegetarian

Course: Salad

Cuisine: European

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 1 serving

A great recipe to make in the summer when local vegetables are in season. A delicious tomato, zucchini and goat cheese stack

Ingredients

• 1 small organic/heirloom yellow tomato
• 1 small organic/heirloom red tomato (or whatever colour you like)
• a few slices of organic yellow zucchini
• a few slices of organic green zucchini
• 3 Tbsp creamy goat cheese (cashew cheese for vegan option)

Dressing

• 2 Tbsp raw apple cider vinegar
• 3 Tbsp extra-virgin olive oil
• 1 tsp grainy mustard
• 1 tsp maple syrup
• 1/8 tsp sea salt
• black pepper to taste

Instructions

1. Prepare the salad dressing by mixing all ingredients in a small bowl or mason jar. Set aside.
2. Assemble your salad stack by alternating a slice of each kind (tomato, zucchini) and then a tablespoon of creamy goat cheese (or cashew cheese for vegan option).
3. Drizzle the stack with salad dressing, and serve with a bit of green lettuce on the side, and perhaps a nice slice of crusty bread.

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 615kcal | Fat: 52g | Saturated fat: 12g | Cholesterol: 19mg | Sodium: 523mg | Potassium: 2090mg | Carbohydrates: 22g | Fiber: 5g | Sugar: 7g | Protein: 19g | Vitamin A: 3380% | Vitamin C: 150.5% | Calcium: 153% | Iron: 4.5%