Stacked Summer Salad
Eggplant, spinach, non dairy nut cheese, sliced tomatoes with apple cider vinegar, olive oil, pepper, basil, oregano and garlic powder. Served with brown rice, sun-dried tomatoes, pumpkin seeds and black olives.
You can melt the cheese if you like. You can encrust the eggplant with breadcrumbs if you want to.
These stacks are colorful, flavorful and delicious.
Perfect for entertaining. They make a nice presentation for casual or formal dining.
Get creative and have fun with your food 🍆🍅🌿
This stacked summer salad is not only a feast for the eyes with its layers of colorful ingredients but also a wholesome and nutritious meal. I love adding a personal twist by melting the non-dairy nut cheese on top for a creamy texture, or for some extra crunch, lightly breading the eggplant slices before assembling the stack. The seasoning blend of basil, oregano, garlic powder, olive oil, and a splash of apple cider vinegar enhances the natural flavors without overpowering the fresh vegetables. When serving this dish for gatherings, it's great as a light yet satisfying option, especially during warm weather when heavy meals are less appealing. Pairing it with brown rice adds a hearty base, while the pumpkin seeds and black olives provide a welcome contrast in texture and taste. Plus, it’s entirely vegan, making it versatile for different dietary preferences. I've also experimented with adding fresh herbs like mint or parsley for an extra layer of freshness or swapping spinach for baby kale for a slightly different nutrient profile and crunch. The beauty of this recipe lies in its flexibility – you can customize it easily to what you have on hand or to suit your taste. Overall, this salad feels like a celebration of summer’s bounty, inviting creativity and enjoyment with every bite. Get creative with toppings or dressings and make it your own vibrant summer staple!
