Panzanella Caprese Stack

12 ingredients
3 steps

Ingredients

  • 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 1/4-inch-thick slices
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh parsley

Directions

  1. 1
    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.
  2. 2
    Slice tomatoes into 1/4-inch-thick slices. Season with salt and pepper to taste; set aside. Using a mandolin, thinly slice the cucumber and red onion.
  3. 3
    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.

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