Name: Rainbow Tomato Stacks
Prep time: 5 min
Cook time: 10 min
Yield: 4
Cuisine: American
Ingredients: 8 heirloom tomatoes ((ripe organic multi-colored,I choose two of each–a deep purple, bright red, orange and green with white stripes.)); 8 basil leaves ((large, fresh organic)); 1 meyer lemon ((large, ripe and organic)); 1 cup pea pod sprouts ((organic, or favorite sprouts)); olive oil ((optional,cold pressed, unrefined and organic)); salt ((fresh cracked pink, optional))

Serves

Level

Easy

Ingredients

Ingreds.

Total

10min

Serves

Level

Easy

Ingredients

Ingreds.

Total

10min

WOW even the pickiest guests with these beautiful and vibrant Rainbow Tomato Stacks can't resist! Let's dig in to this nutritious goodness of tomatoes!

Ingredients

8 heirloom tomatoes (ripe organic multi-colored,I choose two of each–a deep purple, bright red, orange and green with white stripes.)
8 basil leaves (large, fresh organic)
1 meyer lemon (large, ripe and organic)
1 cup pea pod sprouts (organic, or favorite sprouts)
olive oil (optional,cold pressed, unrefined and organic)
salt (fresh cracked pink, optional)

Servings:

Units:

Directions

Prep

5 min

Total

10 min

Lay the tomatoes on their sides and slice into 6 to 8 even slices and set aside. Reserve the ends for another recipe.
Wash and spin dry the basil leaves, stack together going the same way, trim the stems off, roll tightly and make medium slices width wise to create ribbons, set aside.
Zest the lemon and juice the lemon and reserve.
Wash well and spin dry the sprouts, set aside.
On your serving platter, arrange the sprouts to make a bed.
Stack the tomato slices on top of each other to create a rainbow in their colors (like shown in the picture) into 4 even stacks on the sprout bed.
Evenly drizzle the lemon juice on top of the stacks and the basil ribbons on the top.
Now sprinkle evenly with the lemon zest. Serve and ENJOY!

Nutritional Information (per serving)

Calories: Fat: Carbs: Protein:

Note: if you choose to use olive oil and salt, lightly drizzle with the oil on top and sprinkle with a pinch of salt on each.

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