Stacked Caprese Salad

Stacked Caprese Salad

Here in Southern Oregon when the weather is hot outside, I try not to turn on my stove too much or even use my oven.  I don’t like living in a hot house nor do I like writing unnecessarily large checks to the power company.  During the warm summer months I like to cook our meals back out on the barbecue and serve fresh cool salads on the side.

This morning as I was checking out my garden, I noticed that I had quite the crop of heirloom tomatoes.  One of the first things that comes to mind when I have a bunch of tomatoes is making a simple Caprese salad.  I just love the flavor of fresh picked tomatoes, fresh mozzarella and herbaceous basil.  I like to drizzle the Caprese salad with olive oil and finish it with fresh cracked pepper and coarse salt.  It’s simply delicious.  Enjoy!  Tessa


  • 8 heirloom tomatoes (about the same size as the bocconcini)
  • 4 – 5 balls of fresh mozzarella (bocconcini)
  • fresh basil
  • pepper
  • salt
  • olive oil for drizzling

Begin by slicing your tomatoes and the bocconcini.  Stack the tomato, mozzarella and fresh basil leaves.  Drizzle with olive oil and sprinkle with fresh cracked pepper and salt.  Garnish with additional basil and maybe a fresh edible nasturtium flower.  Serve.  Makes 8 little salads.

14 thoughts on “Stacked Caprese Salad

    1. Tessa

      Hi Sissi! I wish I could claim the presentation idea but it has been done so many times before. I like it because it’s easy and delicious!

  1. mjskit

    Your heirloom tomatoes are gorgeous and so is your caprese stack! My favorite summer treat! I’m very envious of your tomatoes!

    1. Tessa

      Thank you MJ! After getting my plants in later this spring, I was so focused on colorful heirloom varieties that I almost forgot the basic red tomato. Fortunately, I have two in pots. Nothing ripe yet…

Comments are closed.