Stacked Caprese Salad - Recipe from Price Chopper

Stacked Caprese Salad

Stacked Caprese Salad
SERVINGS: 4
PREP TIME: 10
COOK TIME: 10
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From the Spring 2014 issue of Gatherings. This stacked version of the popular Caprese Salad makes a striking impact.

  • 1 cup Marzetti® Light Balsamic Vinaigrette Dressing
  • 1 cup pine nuts
  • 4 large ripe tomatoes
  • 2 large roasted red peppers, packed in water, cut into
  • 1/2" pieces
  • 1/2 cup pitted kalamata olives, slivered
  • 10 large fresh basil leaves, chopped, plus extra
  • leaves for garnish
  • 8 slices of BelGioioso fresh mozzarella
  • 1/4 cup coarsely chopped fresh parsley
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From the Spring 2014 issue of Gatherings. This stacked version of the popular Caprese Salad makes a striking impact.

  1. Toast pine nuts in 350 degree F oven for 5-7 minutes. Cool.
  2. Slice top and bottom off each tomato and save for another use or discard. Cut each tomato into three slices. Transfer to plates.
  3. In a bowl, combine peppers, olives, basil and parsley; toss with 1/4 cup Marzetti Light Balsamic Dressing.
  4. Layer each tomato with a Mozzarella slice. Evenly distribute mixture in between each layer of tomato and on top.
  5. Sprinkle pine nuts and drizzle with remaining Marzetti Light Balsamic Dressing.

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