My husband is an English teacher which means that we still abide by our youthful schedule of indulging in the summertime. June through August for us is spent packing and unpacking, piling into the car, fighting over whether to listen to music or podcasts, racing to meet planes, eating out way too often, getting sunburned and just being lazy. I love it and look forward to every year but it definitely takes its toll on both of our physical and mental states. Come August we are craving a steady routine and simplistic meals. This stacked caprese salad is one of my favorite snacks that keep it light, simple but still full of flavor. I love the versatility of eating it raw or popping it into the oven for a few minutes to deepen the flavors and serve it as an appetizer or a gourmet side.
stacked caprese salad
2-3 medium to large tomatoes , sliced thickly into rounds
6-8 oz of fresh mozzarella cheese, thinly horizontally sliced
a handful of basil leaves, washed and de stemmed
sea salt and fresh pepper
- Start with a slice of tomato and layer on a slice of mozzarella and basil. You can keep layering as high as gravity allows or keep it just one layer high – whichever you like. To finish it off drizzle a little pit of extra virgin olive oil and a whisper of salt and pepper.
- Optionally, if you would like to make it a warm and melty caprese salad you can put your stacked caprese on a piece of parchment paper and bake it in the oven at 350F for 10-20 minutes or until tomatoes are softened and the mozzarella is melted.