Stacked Caprese Salad

I was feeling like I wanted to eat a different kind of salad this week for my lunch and came up with a stacked caprese salad. SO GOOD!

Yes, I made it in the closet of my art room because I didn’t know if it would get mushy or go bad if made ahead of time.
Yes, a student walked in on me slicing my tomatoes and ask if I knew a cafeteria was just outside my room.
Yes, this tasted WAY fresher than anything served in said cafeteria. 🙂

caprese

Ingredients:

vine-ripened tomatoe
slice of mozzarella
few fresh basil leaves
1 Tablespoon basil pesto
1 teaspoon balsamic vinegar

Directions:

Slice the tomato horizontally into 5 sections. Place the bottom piece of a tomato onto a plate and top it with a piece of cheese, a dab of pesto, and a basil leaf. Keep layering until you are out of tomato slices. Drizzle 1 teaspoon of balsamic vinegar over whole stack (not shown in picture).

IMG_4634

This recipe for Stacked Caprese Salad with Balsamic Vinegar is so versatile. Enjoy it just as is for a wonderful side salad, chop the tomatoes and mozzarella and toss with pasta for a light meal, or use grape tomatoes and small balls of mozzarella and thread them on skewers for a summer party appetizer. No matter how you choose to serve it, the ingredients are basically the same. It’s the perfect way to take advantage of summer garden or farmer’s market tomatoes