This panzanella-meets-caprese stack makes for an impressive appetizer salad for two or can be enjoyed as a lovely summer lunch for one. Layering the stack with the dressing in between each delicious layer allows every component of the stack to get well coated, as the elements of a tossed salad would. Add extra cucumber and red onion (and cheese) as desired to create your perfect tower of tomato goodness. You’ll probably want to eat this composed salad with a fork and knife… and a heavy handful of napkins.
1/4 cup balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
salt and pepper
1-2 medium heirloom tomatoes
1 Persian cucumber
1/2 red onion
2 slices sourdough bread, toasted
8 ounces fresh mozzarella, cut into ¼-inch-thick slices
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
How to Make It
Whisk together the vinegar, honey, and Dijon in a bowl. Slowly whisk in oil until combined. Season with salt and pepper to taste. Set aside.
Slice tomatoes into ¼-inch-thick slices. Season with salt and pepper to taste; set aside. Using a mandolin, thinly slice the cucumber and red onion.
To build the stack, start with the sourdough and top with 1 tablespoon balsamic of the vinaigrette. Top bread with 2-3 slices of tomato and 1 tablespoon vinaigrette. Finish the stack with 2 slices of mozzarella, slices of cucumber, slices of red onion, and additional vinaigrette to taste. Repeat process to create as many layers as desired. Garnish with basil and parsley.