Panzanella Caprese Stack
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 ⓘ
Instructions
- 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.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
625
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).