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The Caprese Stack Salad

A delicious stacked Caprese salad served on a bed of greens

Course Salad
Cuisine Italian
Keyword easy lunch recipe
Prep Time 12 minutes
Total Time 15 minutes
Servings 6 servings
Author Linda Spiker


Balsamic Vinaigrette:

  • 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
  • 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
  • Pepper


Salad Dressing Prep:

  1. Combine ingredients, whisk till blended well blended, set aside. Extra dressing can be saved for two weeks.

Salad Prep:

  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…