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Stacked Caprese Salad


A fun twist on a caprese salad with the addition of a layer of asparagus.

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Rate this recipe 4.5/5 (16 Votes)


  • 1 very large, ripe tomato
  • 1 large ball Buffalo mozzarella
  • 1 bunch asparagus
  • Fresh basil
  • 1 tablespoon capers, drained and rinsed
  • Balsamic vinegar
  • Lemon infused olive oil
  • Sea salt and fresh ground black pepper, to taste
  • Micro greens for garnish


Servings 2
Preparation time 10mins
Cooking time 15mins
Adapted from


Step 1

Cook the asparagus: Boil salted water in a pot. Add the asparagus spears. Cook the asparagus for roughly 2 minutes. Remove asparagus from pot and shock in ice water to stop the cooking and chill the asparagus.

Slice the tomato roughly 1/2-inch thick. Slice the mozzarella roughly the same size as the tomato slices.

Layer on a plate in order listed:

Salted tomato,
Basil leaves,
Mozzarella, season with freshly ground black pepper.
Another tomato slice, salted.
Asparagus spears (alternating direction), drizzled with a little lemon infused olive oil.
Slice of mozzarella, peppered
More basil leaves.
Last slice of tomato.

Garnish with micro greens.

Drop little drops of balsamic vinegar on serving plate.

Serve & enjoy! :)


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