2 medium-sized ripe Florida tomatoes, sliced thick
4 ounces Florida arugula
⅔ cup plain yogurt
4 ounces crumbled blue cheese (plus more for garnish)
2 cloves fresh garlic, chopped fine
½ lemon, juiced
1 tablespoon white wine vinegar
½ red onion, sliced thin
6 strips thick-cut bacon, cooked crispy
1 teaspoon fresh chives, chopped fine (optional)
Sea salt and fresh ground pepper, to taste
In a mixing bowl, combine the yogurt, blue cheese, garlic, lemon juice and vinegar. Stir ingredients to combine. Taste dressing and adjust seasoning with salt and pepper. Keep dressing refrigerated until it’s time to use it. Place an even amount of the arugula on each plate. Season the sliced tomatoes with salt and pepper. Layer the tomato slice, red onion and bacon vertically until all the slices of tomato are used. Make sure to reserve one slice of bacon to crumble over the top of the salad. Add the preferred amount of dressing to each tomato stacker salad. Garnish the top with extra blue cheese crumbles, crispy bacon and chives.
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