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:
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 teaspoon freshly ground black pepper
- 1 -5 oz bag mixed 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 until 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 greens on individual salad plates and “stack” alternately layers of cheese, yellow tomato, whole basil leaf, cheese, red tomato, basil leaf, cheese…
Drizzle a little balsamic vinaigrette over the "stack", serve.
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