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Caprese Salad Stacks

Love salad? Have you tried it stacked?

20 mins
4 Serving(s)
Caprese Salad Stacks


  • 3 large tomatoes
  • 2 (8 oz.) balls fresh mozzarella cheese
  • 1 pkg. fresh basil
  • 1/4 cup balsamic vinegar
  • 3/4 tsp. salt, divided
  • 3/4 tsp. freshly ground black pepper, divided
  • 1/4 cup Schnucks extra virgin olive oil


  1. Trim off thin slice from top and bottom of tomatoes to make flat surface. Cut each tomato into 4 slices. Cut each mozzarella ball into 4 slices. From basil sprigs, remove 8 large leaves and pick off top portion of 4 sprigs for garnish. Coarsely chop remaining basil leaves. In small bowl, with whisk, stir together vinegar and 1/4 teaspoon each salt and pepper. Slowly whisk in oil until vinaigrette is emulsified.
  2. To assemble salad stacks, on 2-foot-long sheet waxed paper, arrange tomato and mozzarella slices in single layer. Sprinkle with chopped basil and remaining 1/2 teaspoon each salt and pepper. On each of 4 salad plates, starting with tomato, alternately stack tomato and cheese slices with 1 basil leaf over each slice of mozzarella. Drizzle 2 tablespoons vinaigrette over stacks. Garnish with basil tops.

Nutrition Facts

476 Calories Per ServingFat: 38gSaturated Fat: 18gCholesterol: 88mgSodium: 574mgCarbohydrates: 9gFiber: 2gProtein: 21g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe