I truly believe that the best way to eat an heirloom tomato is to slice it, salt it and slide it into your mouth. The Stack is a variation on that theme that gives eaters a visual representation of the bounty of the tomato season. I saw my first stack at a small Italian restaurant in Carlisle, PA, about 10 years ago where the chef decorated the plate with house-made ricotta and basil. My own personal Stack leans more toward the Greek flavor profile. (Sorry I cannot provide a picture as I am in England and all of the tomatoes are pink!)

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