- 1 cup Marzetti® Greek Vinaigrette with Olive Oil & Feta Cheese
- 1 cup Pine nuts
- 4 large Tomatoes
- 2 large Red peppers, roasted & cut into 1/2" pieces
- 1/2 cup Kalamata olives, pitted & slivered
- 10 large Basil leaves, chopped
- 8 slices Mozzarella
- 1/4 cup Parsley, chopped
- Toasted pita chips
Toast pine nuts in 350°F. oven for 5-7 minutes. Cool. Slice top and bottom off each tomato and save for another use or discard. Cut each tomato into three slices. Transfer to plates.
In a bowl, combine peppers, olives, basil and parsley; toss with 1/4 cup Marzetti® Greek Vinaigrette with Olive Oil & Feta Cheese. Layer each tomato with a Mozzarella slice. Evenly distribute mixture in between each layer of tomato and on top. Sprinkle pine nuts and drizzle with remaining Marzetti® Greek Vinaigrette with Olive Oil & Feta Cheese. Serve with pita chips.