Heirloom tomatoes are plentiful right now, but soon won’t be. Don’t fret though, if you don’t have access to colorful heirlooms The Caprese Stack Salad is delicious made with plain old red tomatoes as well! I was lucky enough to have friends with amazing tomato gardens that gave me the beauties you see here.
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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!
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
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…
I hope this salad soon becomes a family favorite! ~ Linda Spiker
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