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Epicurious

Tomato, Basil, Avocado and Feta Stacks

By Marina Delio
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Photo by Marina Delio

This simple, healthy dish is a showstopper—it's a big colorful stack of summer flavors.

Recipe information

  • Yield

    4 servings

Ingredients

2 avocados
Salt and freshly cracked pepper to taste
2 red heirloom tomatoes, thinly sliced
2 tablespoons extra-virgin olive oil
2 teaspoons balsamic vinegar
4 ounces feta cheese
1 cup fresh basil leaves

Preparation

  1. With a small knife, cut the avocados in half crosswise. Remove the pits. Using a spoon, carefully scoop out the avocado flesh in one piece from each half. Cut into thin slices crosswise. Lightly sprinkle tomatoes and avocado with salt and pepper and drizzle with olive oil and balsamic vinegar. Cut the feta into thin slices. Layer the tomatoes, avocado, feta, and basil in stacks on plates.

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Reprinted with permission from The Yummy Mummy Kitchen: 100 Effortless and Irresistible Recipes to Nourish Your Family with Style and Grace © 2013 by Marina Delio. Reprinted with permission by HarperCollins Publishers. Buy the full book from Amazon.
TagsHeirloom TomatoTomatoVegetableAvocadoFetaCheeseDairyBasilHerbs & SpicesStarterDinnerLunchGluten FreeNut FreeVegetarianKeto5 Ingredients or FewerQuickEasyNo-CookSummerHarper CollinsCookbooks

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