My oldest and I used to stack blocks.

It was our favorite toddler activity. We’d practice counting as we saw how high we could get a block tower to rise. We’d marvel at the ways we’d have to jigger the blocks once the tower started curving in the air. We’d whoop and holler as it swayed back and forth and finally crashed to the ground. Then we’d start again.

I still love stacking. Only nowadays, I’m stacking our food:


Last night we grilled swordfish steaks and corn on the cob. I started tossing a salad of arugula, tomatoes and goat cheese when the stacking bug bit. Why not use the tomatoes as a base, then layer on the other ingredients?

Why, indeed. We grilled these beauties as the fish rested. They emerged warm and slightly charred — a perfect dish to usher in the unofficial beginning of summer.

I have some chicken in the fridge for dinner tonight. Hmmmm … stacked drumsticks, anyone?

Stacked & Grilled Tomato Salad

It seems kind of silly to give a recipe for something so simple, but here’s how this lovely dish came together. Feel free to use any ingredient you have in the fridge. Asparagus spears would be delicious on the stacks; a beautifully poached egg would elevate them even further!

  • 2 large tomatoes
  • Prosciutto
  • Olive oil
  • Arugula
  • Goat cheese
  • Pumpkin seeds

Cut the tomatoes into thick slices and place them on a plate. Drizzle with olive oil, salt & pepper.

Place a thin piece of prosciutto on the tomato’s base, then layer with arugula and goat cheese.

Drizzle with a bit more olive oil, and sprinkle with roasted, salted pumpkin seeds.

Place on the grill, over direct heat. Grill for 3-5 minutes, until the tomatoes are slightly charred on the bottom and the goat cheese is warm. Serve immediately.