Caprese Tower Salad

Coming off of my last post: Tomato Tower Salad ..  my husband brought home some mozzarella cheese so I was able to try to re-create the gorgeous, yummy Caprese Tower (sliced tomato, roasted yellow bell pepper, fresh mozzarella, basil pesto and a balsamic glaze) from Mercy Wine Bar. I did not have enough time to try to make a balsamic glaze so I just used good ole extra virgin olive oil and balsamic vinegar. If you would like to try, I just found this recipe. I have not tried this one yet though.

I also had the yellow tomatoes already so opted to use these instead of the roasted yellow bell pepper. If I remember correctly (I did have a lot of wine that night) the good people at Mercy Wine Bar had sliced everything really thin for this salad.  I don’t do thin well. .  I like my tomatoes a little thicker so sliced them how I like them. You should slice these babies however you wish! Also, make the tower as low or high as you wish. I wanted to show a few layers so went a little overboard with mine.

Give me fresh mozzarella, tomatoes, basil & balsamic any day and I am happy. .  I think this one turned out pretty yummy. Never thought to add a pesto sauce to a caprese salad but this was delicious!  You definitely need a knife and fork to eat this, so dig in and enjoy!!

Caprese Tower Salad

I went a little crazy with the balsamic but when you tear this puppy down and actually eat it, having all that balsamic on the plate was divine.

Ingredients

  • 2 large beefsteak tomatoes, sliced (or I would try an heirloom tomato)
  • 2 large yellow tomatoes or yellow bell peppers, sliced
  • Fresh mozzarella cheese, sliced
  • 1-2 teaspoons olive oil
  • 1 -2 tablespoons balsamic vinegar
  • Salt and freshly ground pepper
  • Garnish: fresh basil leaf; torn and pine nuts (optional)
  • For the pesto:
    • 2 cups packed fresh basil leaves
    • 2-3  cloves garlic
    • 1/4 cup pine nuts
    • 1 cup good extra-virgin olive oil
    • Kosher salt and freshly ground black pepper, to taste
    • 1/2 – 1 cup freshly grated Parmigiano-Reggiano cheese

Preparation

  1. Wash and slice all the tomatoes
  2. Slice the mozzarella
  3. Make the pesto. See directions here.
  4. Assemble:
    1. Drizzle a little olive oil on the plate
    2. Stack tomatoes and mozzarella (alternate each one according to the photo or however you wish)
    3. Top with the pesto
    4. Drizzle balsamic vinegar on top (and a dash of olive oil if desired), season with salt and pepper and top with freshly torn basil and pine nuts (optional)

My husband just wanted a standard Caprese salad, no tower, so this was for him. 🙂 But I ran out of basil to put on top! 

Lovely!

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5 thoughts on “Caprese Tower Salad

  1. Pingback: Grilled Pesto Potatoes | Hip Foodie Mom

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