The Caprese Stack Salad

 

Heirloom tomatoes are plentiful right now, but soon won’t be. Don’t fret though, if you don’t have access to colorful heirlooms this recipe is delicious made with plain old red tomatoes. I was lucky enough to have friends with amazing tomato gardens that gave me the beauties you see here.
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The Caprese Stack Salad

The Salad:

This salad looks pretty spectacular but it’s as easy to make as dicing and slicing tomatoes and cheese and stacking them up on a bed of baby greens, then drizzling with a traditional balsamic vinaigrette. A favorite for summer in our house because it’s a light meal all by itself, but also makes a perfect side dish to just about any main course! I serve this salad with beef, chicken and pasta!The Caprese Stack Salad

Sun Basket

When Slicing Tomatoes…

It’s best to use a serrated knife. Serrated knifes cut through tomatoes easily while a straight edge has a tendency to smash the tomatoes a bit unless it’s freshly sharpened.

How to “Chiffonade” Basil:

I use plenty of basil in this recipe! I leave some basil leaves whole and the rest I ‘chiffonade’. It sounds fancy but it’s really quite easy to do. Simply stack your leaves, roll them tightly and then slice. So easy even a novice in the kitchen can do it! 

The Caprese Stack Salad Recipe

Tips and what you will need: use a serrated knife to cut tomatoes. Learn to chop an onion with no tears video tutorial. I love Maldons flaked sea salt. (affiliate links)

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The Caprese Stack Salad

Prep

Total

Yield 6 servings

A delicious stacked Caprese salad served on greens

Ingredients

Salad:

  • 1 -5 oz bag baby greens
  • ⅓ cup basil leaf chiffonade
  • 12 whole basil leaves
  • 8 oz Mozzarella packed in water, thinly sliced
  • 3 yellow heirloom tomatoes, 2 sliced, 1 diced
  • 3 red heirloom tomatoes, 2 sliced, 1 diced
  • ½ a small red onion, diced finely
  • Olive Oil
  • Balsamic Vinegar
  • Sea salt
  • Pepper

Balsamic Vinaigrette:

  • ½ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • pinch sea salt
  • 1 clove garlic, minced
  • ½ tsp freshly ground black pepper

Instructions

Salad:

  1. Slice and dice tomatoes.
  2. Place sliced cheese and tomatoes on a flat dish. Drizzle lightly with balsamic dressing and sprinkle with sea salt and pepper.
  3. Place greens on a platter. Add diced onions, diced tomatoes and chopped basil, toss. Dress with vinaigrette and toss.
  4. Plate salad on individual salad plates and “stack” alternately layers of cheese, yellow tomato, whole basil leaf, cheese, red tomato, basil leaf, cheese…

Salad Dressing:

  1. Combine ingredients, whisk till blended well, drizzle over salad and toss. Extra dressing can be saved for two weeks.

 

I hope this salad soon becomes a family favorite! ~ Linda Spiker

Caprese Stack Salad from The Organic Kitchen

 

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16 thoughts on “The Caprese Stack Salad

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  5. Something about stacked food is just so appealing! I love these big, ripe heirloom tomatoes. They looks so juicy and sweet. What a beautfiul take on a classic salad.

  6. This looks delicious! I love the recipe for the Balsamic Vinaigrette dressing too. I’ve never tried making a homemade dressing other than olive oil and vinegar. This sounds super easy though, so will have to give it a try.

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