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 Caprese Stack Salad is just as 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: Low Carb and Keto friendly!
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, fish or pasta!
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 Delicious Result!
A beautiful summer salad that will have you dreaming of the Italian Island of Caprese! Enjoy!
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)
A delicious stacked Caprese salad served on a bed of greens
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- pinch sea salt
- 1 small clove garlic, peeled and minced
- ½ tsp freshly ground black pepper
- 1 -5 oz bag baby greens
- ⅓ cup basil leaf chiffonade (see instructions above)
- 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, peeled and diced finely
- Olive Oil
- Balsamic Vinegar
- Sea salt
Combine ingredients, whisk till blended well blended, set aside. Extra dressing can be saved for two weeks.
Slice and dice tomatoes.
Place sliced cheese and tomatoes on a flat dish. Drizzle lightly with balsamic dressing and sprinkle with sea salt and pepper.
Place greens on a platter. Add diced onions, diced tomatoes and chopped basil, toss. Dress with vinaigrette and toss.
Plate salad on individual salad plates and “stack” alternately layers of cheese, yellow tomato, whole basil leaf, cheese, red tomato, basil leaf, cheese…
MAY I PLEASE ASK A FAVOR?
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Sounds delicious. Will be making this fab salad.
Oh my goodness this looks so good! I wish I had this for breakfast, lunch and dinner today.
So gorgeous! Those heirloom tomatoes… <3
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.
Thanks! I am with you, I like stacks too!
Looks so good!! Tomatoes, mozzarella and basil are bffs for life!
Ooh I love heirloom tomatoes! I would love a plate of this for my lunch today!
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.
Looks gorgeous! Your recipes are always so lovely and delicious! Thanks again!
Oh this looks SO delicious and what a work of art!!
Love heirloom tomats.. can’t wait for the crop!
Thanks Carol. I love your enthusiasm!