Stacked Tomatoes

My Carolina Kitchen

4 medium sized tomatoes (preferably heirlooms, I used a Cherokee Purple)

Kosher salt

4 ounces Goat cheese (I used one with black pepper)

1 cup chopped European seedless cucumber, or garden cucumber, seeds removed

1 cup fresh corn kernels, grilled or blanched

½ cup chopped red onion

2 fresh peaches, peeled, pit discarded, cut into cubes

¼ cup fresh basil leaves, julienned

Sea salt & freshly ground black pepper

Vinaigrette:

1 tablespoon freshly squeezed lemon or line

3 tablespoons extra-virgin olive oil

Several dashes of hot sauce such as Tabasco, optional

Wash the tomatoes, then slice them into ½ inch slices and sprinkle with salt. Place stacks on individual plates. You can use a couple of toothpicks to keep them upright.

Combine the cucumber, corn, and red onion in a bowl and gently toss with a rubber spatula. Combine the vinaigrette ingredients together in a jar with a tight fitting lid and shake well.

Just before serving, prepare the peaches and fresh basil and add them to the vegetable mixture. Toss very gently with a rubber spatula, then add the vinaigrette and sea salt and freshly ground black pepper and toss again, gently. Taste for seasonings and adjust accordingly. Top each tomato stack with the vegetables and serve at once. Be sure to remove toothpicks, or ask your guests to do so, before eating.

Inspired by Cooking Light - serves 4