Photo by: Quentin Bacon

Tomato Stacks

Make a colorful tomato salad by layering slices of panko-coated tomato slices with a mixture of bell peppers, arugula and horseradish sauce.

  • Yield: Makes 4 servings (serving size: 1 tomato stack)


  • 1 teaspoon olive oil
  • 2 none small assorted color bell peppers, chopped
  • 1 none large garlic clove, minced
  • 5 teaspoons reduced-fat sour cream
  • 1 teaspoon prepared horseradish sauce
  • none Olive oil cooking spray
  • 1 none large egg white, beaten
  • 3/4 cup panko (Japanese breadcrumbs)
  • 4 none medium firm-ripe heirloom tomatoes, each cut into 4 large slices
  • 1/4 cup baby arugula


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.


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Nutritional Information

Amount per serving
  • Calories: 94none
  • Fat: 2g
  • Saturated fat: 1g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.0g
  • Protein: 4g
  • Carbohydrate: 16g
  • Fiber: 2g
  • Cholesterol: 3mg
  • Iron: 1mg
  • Sodium: 65mg
  • Calcium: 32mg

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Tomato Stacks Recipe