The Caprese Stack Salad
A delicious stacked Caprese salad served on a bed of greens
Servings 6 servings
Ingredients
Balsamic Vinaigrette:
- 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
Salad:
- 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
- Pepper
Instructions
Salad Dressing Prep:
- Combine ingredients, whisk until well blended, set aside. Extra dressing can be saved for two weeks.
Salad Prep:
- 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.