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Tomato Stacks

Quentin Bacon
Prep time 15 mins
Cook time 5 mins
Yield Makes 4 servings (serving size: 1 tomato stack)
Make a colorful tomato salad by layering slices of panko-coated tomato slices with a mixture of bell peppers, arugula and horseradish sauce.


  • 1 teaspoon olive oil
  • 2 small assorted color bell peppers, chopped
  • 1 large garlic clove, minced
  • 5 teaspoons reduced-fat sour cream
  • 1 teaspoon prepared horseradish sauce
  • Olive oil cooking spray
  • 1 large egg white, beaten
  • 3/4 cup panko (Japanese breadcrumbs)
  • 4 medium firm-ripe heirloom tomatoes, each cut into 4 large slices
  • 1/4 cup baby arugula

Nutrition Information

  • calories 94
  • fat 2 g
  • satfat 1 g
  • monofat 1 g
  • polyfat 0.0 g
  • protein 4 g
  • carbohydrate 16 g
  • fiber 2 g
  • cholesterol 3 mg
  • iron 1 mg
  • sodium 65 mg
  • calcium 32 mg

How to Make It

  1. Heat oil in a small nonstick skillet over medium-high heat; cook peppers and garlic, stirring until soft (about 4 minutes). Transfer to a bowl.

  2. Combine sour cream and horseradish sauce. Chill until ready to use.

  3. Preheat broiler; coat baking sheet with cooking spray. Place egg white and panko into separate shallow bowls. Dip tomatoes into egg white and coat in panko; place on prepared baking sheet. Broil 6 inches from heat about 1 minute or until panko is golden (turning after 30 seconds). Let tomatoes cool slightly on sheet.

  4. Alternate breaded and unbreaded tomatoes with 1 teaspoon pepper mixture, 1/2 teaspoon horseradish sauce, and a few arugula leaves to create 4 stacks. Top with remaining unbreaded tomato slice and an arugula leaf.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit