Steps for Stacked Caprese Recipe, Not the Usual Mozzarella and Tomato

• As you can imagine, the recipe is very simple but hides some small pitfalls, more in the handling than in the process. Being a no-cook recipe, summer and delightful, you can prepare it anytime, you only need a mozzarella and a tomato. The first and most important thing is the choice of ingredients, of good quality, and suitable for the recipe. As I have written twice already, I believe in the initial part of the recipe, the quality of the tomato is fundamental, as is that of the mozzarella.

  I have also shown that you can prepare an excellent Stacked Caprese even with lactose-free mozzarella as long as it is fresh and of the right consistency. Do not choose mozzarella that is too soft, which will help you avoid two problems. The first: too much liquid, i.e., milk; the second is that the mozzarella is too soft and thus lacks the right consistency.

  Regarding the tomato, also choose carefully. You will need to buy tomatoes for Caprese salad, those that are nice and round, red but not too much, firm, and free of bruises. It’s not purely an aesthetic matter, rather it’s a matter of the quality of the product suitable for this dish. Fiascone or Oxheart tomatoes are perfect for preparing traditional Caprese salads in Campania.

  Concerning the timing of preparation of our Caprese with mozzarella and tomatoes, I can tell you that it is fundamental. Do not be in a hurry to plate, cut, or serve this dish. Firstly, the mozzarella should be at room temperature so that it does not lose too much liquid. The tomato must be well dabbed to avoid too much water. Lastly, the extra virgin olive oil, not too much, but the right amount.

  I think I have given you, or rather written, the majority of the useful tips to prepare the stacked Caprese like mine. Let’s move on to the real preparation of this dish.

  

• Caprese Salad

  Start by washing the tomatoes well, pat them dry to remove any droplets of water, and place them on a wooden cutting board. Take a knife, with a good blade and preferably without serrations. This will prevent the tomato skin from breaking or shredding during cutting.

  Cut tomato slices of about 3/8 inch thick, ensuring each slice is the same thickness, very important. Sprinkle with salt, then set aside. For the mozzarella, we will do the same. The indicated quantities are perfect for two people as we will obtain two Caprese towers, one tomato, and one fior di latte or buffalo mozzarella per person.

  Having also sliced the mozzarella, for each individual person, into even slices, we will place them on the wooden cutting board, gently blotting them with kitchen paper.

  Next, grab the two serving plates, lay down a first slice of tomato, then one of mozzarella, and so forth, keeping in mind one tomato and one mozzarella per person, thus for each individual Caprese plate we are preparing.

  Place basil leaves and add some oregano leaves. Finally, drizzle with extra virgin olive oil. As mentioned before, if you like black pepper, you can add it, otherwise skip it. Let the dish rest for a few minutes at room temperature before serving. This allows both our ingredients to absorb the flavors of the aromas and evo oil we added.

  We are finally ready to enjoy the Stacked Caprese, not the usual mozzarella and tomato you know. A different version of this summer dish that we all know. This way, we’ve created a great classic of Italian cuisine but with a more casual look, an appetizer or an evergreen main course!

  Remember that I await you every day here on my blog Le Ricette di Bea with many easy, quick, and delightful recipes like this one! I wish you a great meal!!!