Stacked Caprese Salad Recipes
THE BEST CAPRESE SALAD
This classic Italian caprese salad is quintessential summer fare. Serve with a chilled white wine and enjoy in the sunshine or on a balmy summer evening!
Provided by ChefJackie
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Arrange tomato slices, mozzarella slices, and basil leaves on a serving plate, alternating between them. Drizzle with olive oil and sprinkle with salt and pepper.
Nutrition Facts : Calories 405.2 calories, Carbohydrate 8.6 g, Cholesterol 72.6 mg, Fat 28.5 g, Fiber 1.7 g, Protein 28.9 g, SaturatedFat 12.9 g, Sodium 748.4 mg, Sugar 4.9 g
STACKED CAPRESE SALAD RECIPE - (4.5/5)
Provided by devogirl
Number Of Ingredients 9
Steps:
- Cook the asparagus: Boil salted water in a pot. Add the asparagus spears. Cook the asparagus for roughly 2 minutes. Remove asparagus from pot and shock in ice water to stop the cooking and chill the asparagus. Slice the tomato roughly 1/2-inch thick. Slice the mozzarella roughly the same size as the tomato slices. Layer on a plate in order listed: Salted tomato, Basil leaves, Mozzarella, season with freshly ground black pepper. Another tomato slice, salted. Asparagus spears (alternating direction), drizzled with a little lemon infused olive oil. Slice of mozzarella, peppered More basil leaves. Last slice of tomato. Garnish with micro greens. Drop little drops of balsamic vinegar on serving plate. Serve & enjoy! :)
CAPRESE SALAD
This chopped Caprese salad is one of the easiest summer salad recipe you'll come by. Literally, 3 steps and you're done. Simple and loaded with flavor
Provided by Dina
Categories Salad
Time 10m
Number Of Ingredients 6
Steps:
- Slice the tomatoes into small wedges.
- Then, chop the fresh basil into thin slices.
- Add the mozzarella balls, tomatoes, and basil into a large plate or bowl. Season with salt and pepper and drizzle with olive oil and balsamic vinegar.
Nutrition Facts : Calories 107 kcal, Carbohydrate 4 g, Protein 5 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 25 mg, Sugar 3 g, ServingSize 1 serving
STACKED CAPRESE SALAD
Steps:
- Slice each tomato horizontally into 5 sections. Slice each mozzarella ball into 4 pieces. Place the bottom piece of a tomato onto a plate and top it with a piece of cheese and a basil leaf. Keep layering until you have reformed each tomato ending with the stemmed piece. Drizzle 1 tablespoon of olive oil and 1 teaspoon of vinegar over each tomato.
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- Add the basil, garlic and pine nuts to the bowl of a food processor fitted with a standard metal blade. Pulse several times until the basil is chopped. Scrape down the sides of the bowl and sprinkle with salt and pepper. With the motor running, slowly pour in the olive oil and continue to process until combined. Scrape down the sides again.
- To assemble the salad, place two tomato slices on a plate, top with a slice of mozzarella. Continue until you have used up half of the tomato slices. Repeat to make four stacks.
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