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.

Rishon Hanners
Recipe by MyRecipes

Gallery

Credit: Caitlin Bensel; Styling: Rishon Hanners

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 2
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement