Irresistible Caprese Tower Salad

I’ll never forget the first time I stacked slices of fresh mozzarella and ripe tomatoes into a beautiful tower—it was such a fun twist on the classic caprese salad! The secret is using really good mozzarella (I go for thick 1/2-inch rounds) and drizzling everything with a balsamic glaze that makes each bite absolutely irresistible. This is one of those recipes that looks fancy but takes less than 15 minutes to throw together, perfect for impressing guests or treating yourself to something special.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 32-36 g
• Fat: 82-90 g
• Carbohydrates: 33-38 g

Ingredients

For the dressing:

• 1/2 cup olive oil (I prefer Lucini Premium Select for its peppery finish)
• 1/4 cup balsamic vinegar
• 1/4 teaspoon salt
• 1 garlic clove (freshly minced for best flavor)
• 3/4 teaspoon pepper
• 1 teaspoon honey

For the salad:

• 5 oz greens (I use Taylor Farms baby spring mix)
• 1/3 cup fresh basil
• 15 basil leaves
• 8 oz mozzarella cheese (sliced into 1/2-inch thick rounds)
• 3 yellow tomatoes (sliced into 1/2-inch thick rounds)
• 3 red tomatoes
• 1/2 red onion (thinly sliced into half-moons)
• olive oil
• balsamic vinegar (I always use Fini Glaze for a thicker consistency)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dried oregano

Step 1: Prepare the Vinaigrette Base

• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1 garlic clove, freshly minced
• 1 teaspoon honey
• 1/4 teaspoon salt
• 3/4 teaspoon pepper

In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, honey, salt, and pepper until emulsified.

This dressing will be used to dress both the greens and drizzled over the tower, so make sure the flavors are well-balanced.

Set aside while you prepare the remaining components.

Step 2: Slice and Prepare the Tower Components

• 8 oz mozzarella cheese
• 3 yellow tomatoes
• 3 red tomatoes
• 1/2 red onion

Slice the mozzarella cheese into 1/2-inch thick rounds and set on a plate.

Slice the 3 yellow tomatoes and 3 red tomatoes into 1/2-inch thick rounds (keeping yellow and red separate for visual appeal).

Thinly slice the red onion into half-moons.

I like to pat the tomato slices dry with paper towels to prevent excess moisture from making the tower soggy.

Step 3: Build the Greens Base

• 5 oz greens
• 1/2 red onion, thinly sliced
• 1/3 cup fresh basil, roughly torn
• vinaigrette from Step 1

In a bowl, toss the baby spring mix greens with about 3 tablespoons of the vinaigrette from Step 1, along with the thinly sliced red onion and fresh basil.

Divide the dressed greens evenly among your serving plates, creating a bed for the tower.

This greens base adds freshness and helps stabilize the tower structure.

Step 4: Assemble the Caprese Towers

• 8 oz mozzarella cheese, sliced
• 3 yellow tomatoes, sliced
• 3 red tomatoes, sliced
• 15 basil leaves
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dried oregano

On top of each greens base, create an alternating tower by stacking mozzarella rounds and tomato slices (yellow and red), starting with a cheese round and ending with a tomato slice.

Tuck 3-4 fresh basil leaves between layers as you go for a pop of color and flavor.

Season each layer lightly with salt, pepper, and a tiny pinch of dried oregano.

I find building the towers directly on the plate makes them more stable than assembling them off the plate.

Step 5: Finish and Serve

• vinaigrette from Step 1
• balsamic vinegar

Drizzle the remaining vinaigrette from Step 1 generously around the tower and down the sides, allowing it to cascade onto the greens below.

For extra visual appeal and a touch of richness, finish with a light drizzle of the balsamic glaze.

Serve immediately while the greens are fresh and the flavors are at their peak.

Irresistible Caprese Tower Salad

Delicious Irresistible Caprese Tower Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Calories: 1025

Ingredients Method

Ingredients

  

For the dressing

• 1/2 cup olive oil (I prefer Lucini Premium Select for its peppery finish)
• 1/4 cup balsamic vinegar
• 1/4 teaspoon salt
• 1 garlic clove (freshly minced for best flavor)
• 3/4 teaspoon pepper
• 1 teaspoon honey

For the salad

• 5 oz greens (I use Taylor Farms baby spring mix)
• 1/3 cup fresh basil
• 15 basil leaves
• 8 oz mozzarella cheese (sliced into 1/2-inch thick rounds)
• 3 yellow tomatoes (sliced into 1/2-inch thick rounds)
• 3 red tomatoes
• 1/2 red onion (thinly sliced into half-moons)
• olive oil
• balsamic vinegar (I always use Fini Glaze for a thicker consistency)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dried oregano

Method

 

1. In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, honey, salt, and pepper until emulsified. This dressing will be used to dress both the greens and drizzled over the tower, so make sure the flavors are well-balanced. Set aside while you prepare the remaining components.
2. Slice the mozzarella cheese into 1/2-inch thick rounds and set on a plate. Slice the 3 yellow tomatoes and 3 red tomatoes into 1/2-inch thick rounds (keeping yellow and red separate for visual appeal). Thinly slice the red onion into half-moons. I like to pat the tomato slices dry with paper towels to prevent excess moisture from making the tower soggy.
3. In a bowl, toss the baby spring mix greens with about 3 tablespoons of the vinaigrette from Step 1, along with the thinly sliced red onion and fresh basil. Divide the dressed greens evenly among your serving plates, creating a bed for the tower. This greens base adds freshness and helps stabilize the tower structure.
4. On top of each greens base, create an alternating tower by stacking mozzarella rounds and tomato slices (yellow and red), starting with a cheese round and ending with a tomato slice. Tuck 3-4 fresh basil leaves between layers as you go for a pop of color and flavor. Season each layer lightly with salt, pepper, and a tiny pinch of dried oregano. I find building the towers directly on the plate makes them more stable than assembling them off the plate.
5. Drizzle the remaining vinaigrette from Step 1 generously around the tower and down the sides, allowing it to cascade onto the greens below. For extra visual appeal and a touch of richness, finish with a light drizzle of the balsamic glaze. Serve immediately while the greens are fresh and the flavors are at their peak.