Caprese Salad Stacks

When I first saw the pictures and recipe for this beautiful salad I knew I would have to make it when my fresh basil was ready to be picked.  So, today is the day (6-7-14) to try out this pretty salad using Kumato tomatoes, fresh mozarella, homemade pesto (from last year) and a balsamic glaze.  They are just delicious and a special thanks to Patty Nguyen for introducing me to this fantastic summer combination.   You can find her original recipe here.

Caprese Salad Stacks

  • kumato tomatoes (see comment below) or any small tomato, sliced thinly
  • fresh mozarella, sliced 1/3-inch thick – I buy the egg shaped which fits the tomatoes perfectly
  • homemade pesto or a Weight Watcher’s pesto version
  • balsamic vinegar glaze (see below) or buy a prepared balsamic glaze
  • fresh basil chiffonade, or use the tiny leaves of Green Bouquet basil (see comment below)

I made two different balsamic glazes.  I used a good quality vinegar (no, not a $50.00 bottle), about 1 cup and to one of the vinegars I added 2 tbsp. sugar.  Cook until reduced by 2/3, about 20-30 minutes.  You want it to be thick and coat the back of a spoon.  I also tried my Balsamic Vinegar vinaigrette which is great on a bed of lettuce but not for this dish.  I preferred the balsamic glaze with a little sugar in it.

Assembly:  tomato slice, mozarella slice, pesto, tomato, mozarello, pesto; end with a tomato slice.  I would pat dry the tomato and mozarella slices with a piece of scott towel before assembling.  Also, drain the pesto of any excess oil.

Balsamic Reduction:

  • 1 cup balsamic vinegar
  • 1/8 cup (or to taste) of honey or light brown sugar

Combine the above ingredients, bring to a boil and reduce heat.  Simmer for about 15 minutes; be careful the last 5 minutes or so to be sure it is not too thick.  Likewise you want it thick enough to coat the back of a spoon.   Or to make it easy just buy a Balsamic Glaze like in the picture below.

Recipe by cooking with aunt juju    


Comment:  The tomatoes I bought were greenhouse grown and came from Canada.  On the package it was stated that these tomatoes won the Superior Taste Award from the  International Taste & Quality Institute – Brussels.  They certainly are delicious as I can attest to that.  Apparently, there are 3 stages of flavor; 1) slightly green with a mild flavor; 2) brownish at its peak flavor and 3) slightly reddish with a mild flavor.  Well, if you look at the tomatoes I bought they all have some green, brown and red.  The tomato Kumato “Cultivated with the benefit of many years of experience, it combines traditional secrets with an extraordinary taste”.  I wish they would share their secret!!!

DSC_3145 DSC_3146


 Comment:  There are many types of basil available and this is one of my favorites.  Ocimum basilicum “Green Bouquet” is a sweet, compact bushy basil with 1/2-inch long pungent leaves.  There is also a another variety called “Spicy Globe” which is also compact.


I love this plant because you can put it in a container, use it for edging or out in the garden.  Anyone can grow this even in partial shade.  Just pick off the leaves you need and there is no chopping,  just use the leaves whole in salads, soups – the list is endless when it comes to this beautiful little plant.

18 thoughts on “Caprese Salad Stacks

  1. Oh this post makes me so happy, Judi! I’m glad you made these salad stacks! Also, thank you for teaching me about the Green Bouquet basil…I want to find some and can already tell I’ll prefer them to the regular supermarket kind! 😀


  2. Yum, Judi, summer on a plate. I’m receiving my first summer tomatoes in my CSA box next week and look forward to picking my basil plant and making these little stacks.


  3. This looks sooooo good, perfect for summer! You taught me about basil too, I didn’t even know there were different kinds, scary right?! Thanks for another great post!!!!


    • You are welcome – this should only be made when you have fresh tomatoes and basil. A good balsamic glaze finishes this dish off with a bang! There are a lot of good herbs to use in cooking – you will not believe how many different basils there are 🙂


  4. This resembles a perfect summer lunch, Judi! Especially with the beautiful, fresh produce showing up…finally. I love that you’ve shared Patty’s recipe. 🙂
    Your basil looks perfect…love the smaller leaves for dishes like this one.


    • Thanks Nancy – I have had this twice already and plan to fix it again for family this weekend. I love the combination of flavors. The small basil leaves are ideal for this recipe – I even bought 2 more plants so I will not run out 🙂


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