Sometimes the seemingly simplest of ingredients are all you need for the most delicious bite of food. And that’s certainly true with caprese salad. The Italian classic consists of sliced tomatoes and fresh mozzarella with sweet basil leaves, a drizzle of olive oil and a sprinkle of flaky sea salt on top. The classic look of a caprese salad is fanned in a circular motion on a serving platter, but we at the First For Women test kitchen decided to change up the norm by stacking them to not only add height to any dinner table but create the perfect size portions for each guest. And to take it up a notch, we swapped the traditional drizzle of olive oil for a roasted red pepper balsamic vinaigrette. Talk about delicious!
These stacked caprese salads are a great option for a quick-fix dish as they’re table-ready in just 15 minutes. If you’ve given it a try, comment below to let us know your thoughts!
Yields
Total Time
Prep Time
Ingredients
- 3 cups baby salad greens
- 3 large tomatoes, about 2 1/4 lbs., each cut into 6 slices
- 12 oz. fresh mozzarella cheese, cut into 12 slices
- 12 leaves fresh basil
- 3/4 cup bottled balsamic vinaigrette
- 1 drained roasted red pepper from a jar, finely chopped, about 1/4 cup
- Basil sprigs (optional)
Instructions
PrintPlace greens on serving platter. For each of 6 stacks, top greens with 1 slice tomato, 1 slice cheese and 1 basil leaf. Repeat layering; top each stack with one tomato slice. Cover and chill.
When ready to serve, mix vinaigrette and pepper. Uncover stacks; sprinkle with 1/4 tsp. pepper. Drizzle with dressing. If desired, add basil.
Nutrition
- Calories: 285 kcal
- Fat: 21 gram
- Saturated Fat: 9 gram
- Protein: 12 gram
- Carbohydrate: 10 gram
- Fiber: 2 gram
- Cholesterol: 40 mg
- Sugar: 5 gram
- Sodium: 434 mg
