I reinvented a classic Caprese Salad with one surprising ingredient that changes everything about the dish, and I can’t wait to share the secret.

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I call them CAPRESE TOWERS, summer on a plate. I love stacking juicy heirloom tomatoes with creamy fresh mozzarella bocconcini, the colors alone make me smile.

They look like something out of a magazine but with my messy real life twist and the Food Presentation always gets people to pause before they dig in. It’s more than a Caprese Salad, it’s a little showstopper that somehow tastes like hot backyard afternoons.

I keep thinking why haven’t I been making these every weekend, they’re seriously hard to resist.

Ingredients

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Tomatoes: Juicy, vitamin C packed, low calorie, add sweet acidity and fresh summer flavor.
Mozzarella: Creamy and soft, good protein and calcium, mild, balances the tomatoes nicely.
Basil: Aromatic leafy punch, vitamin rich, gives peppery herbal lift and bright notes.
Olive oil: Extra virgin brings healthy fats, fruity mouthfeel, and a silky finish.
Balsamic glaze: Sweet tang that cuts richness, glossy vinegar sweetness, makes it taste finished.
Pine nuts: Toasted crunch, adds healthy fats and buttery nutty depth, optional but nice.
Pesto: Concentrated basil, oil and umami from cheese, boosts savory complexity, use sparingly.
Microgreens: Delicate peppery greens, extra vitamins and a pretty finishing touch, optional.

Ingredient Quantities

4 large ripe tomatoes preferably heirloom or vine ripe

8 oz fresh mozzarella bocconcini or small ball (about 225 g)

1 to 1 1/2 cups fresh basil leaves packed

3 tablespoons extra virgin olive oil

3 tablespoons balsamic glaze store bought or 1/4 cup balsamic vinegar

1 teaspoon flaky sea salt

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped toasted pine nuts or chopped walnuts optional

2 teaspoons good quality pesto optional

Microgreens or baby arugula for garnish optional

How to Make this

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1. If you chose balsamic vinegar instead of store bought glaze, simmer 1/4 cup vinegar in a small saucepan over medium low heat until reduced to about 3 tablespoons and syrupy, 8 to 12 minutes, then let cool; if you bought glaze skip this step.

2. Slice tomatoes into even 1/2 inch rounds with a serrated knife, pat them dry on paper towels to remove excess juice, sprinkle a little flaky sea salt and let sit 5 minutes then blot again so towers dont get soggy.

3. Slice the bocconcini into similar thickness rounds and pat dry as well.

4. Pick larger basil leaves and stack smaller leaves together so each layer has about one packed leaf per slice; set aside the extra leaves.

5. Toast the pine nuts or walnuts in a dry skillet over medium heat, shaking the pan, until golden and fragrant 2 to 4 minutes, then chop if using walnuts.

6. If using pesto, stir 2 teaspoons into a tablespoon of olive oil to thin it slightly, or just use a light smear between layers for a burst of flavor.

7. On a serving plate use a
2.5 to 3 inch ring mold or a wide cookie cutter as a guide if you want neat towers, otherwise free stack: layer tomato, basil, mozzarella, optional pesto smear, repeat 2 to 3 times to make 2 or 3 tier towers, finish with a basil leaf on top; press gently so they sit together.

8. Drizzle each tower with about 1/2 tablespoon extra virgin olive oil and then with the balsamic glaze you prepared or the store bought glaze, sprinkle 1 teaspoon flaky sea salt and 1/4 teaspoon freshly ground black pepper evenly over the towers.

9. Scatter the toasted nuts and a few microgreens or baby arugula around and on top for crunch and color, add a few extra basil leaves if you like.

10. Serve immediately or chill 10 to 15 minutes so flavors settle, and bring to the table with crusty bread to sop up the juices, this is summer on a plate so dont overcomplicate it.

Equipment Needed

1. Serrated knife, for slicing tomatoes and bocconcini into even 1/2 inch rounds
2. Large cutting board, stable and roomy so you can stack and blot without mess
3. Small saucepan, to reduce 1/4 cup balsamic if you skip the store glaze
4. Dry skillet, for toasting pine nuts or walnuts until golden and fragrant
5. 2.5 to 3 inch ring mold or wide cookie cutter, if you want neat towers (free stacking works too)
6. Paper towels, lots, to blot tomatoes and cheese so the towers dont get soggy
7. Measuring spoons and a tablespoon, for oil, pesto and seasoning amounts
8. Small bowl and spoon, to thin pesto with olive oil or mix glaze if needed
9. Serving plate plus an offset or flat spatula, to assemble and gently transfer the towers to the table

FAQ

Q: What tomatoes work best for Caprese Towers and how should I prep them? A: Use ripe but firm heirloom or vine ripe tomatoes so the towers hold up; slice 1/2 inch thick, pat slices dry with paper towel to remove excess juice, salt them just before assembly so they dont weep.

Q: Can I swap the bocconcini for something else? A: Yes — fresh mozzarella slices are the closest swap; burrata tastes amazing but is very soft so either spoon it on or use it as a plated alternative rather than a stacked tower.

Q: How do I prevent the towers from getting soggy? A: Drain and dry mozzarella, blot tomato slices, only salt right before plating and keep basil leaves whole and dry; assemble close to serving time and drizzle oil and balsamic glaze last.

Q: Is there an easy way to make balsamic glaze if I dont have store bought? A: Simmer 1/4 cup good balsamic vinegar over medium low heat until reduced to about 2 tablespoons and syrupy, let cool; it will thicken more as it cools, so watch it closely so it does not burn.

Q: Can I make these ahead or store leftovers? A: You can slice tomatoes and mozzarella and keep them covered in the fridge up to 2 hours, keep basil separate; assembled towers are best eaten within 30 minutes, leftovers should be stored deconstructed and eaten within a day.

Q: Any tips for assembling pretty, stable towers? A: Stack tomato, basil leaf, mozzarella, repeat and finish with a drizzle of olive oil and balsamic glaze, use a long skewer or cocktail pick through the center for stability, sprinkle flaky sea salt and toasted pine nuts for crunch.

CAPRESE TOWERS~ SUMMER ON A PLATE Recipe Substitutions and Variations

Tomatoes: if heirlooms arent available use ripe Roma or Campari tomatoes for firmer slices, or try thick grilled peach slices for a sweet summer twist.
Mozzarella bocconcini: swap with burrata (its extra creamy), fresh fior di latte, or for a vegan option use marinated firm tofu or a good almond-based vegan mozzarella.
Basil leaves: no basil? use fresh mint, oregano, or a handful of baby arugula; pesto works too if you want concentrated basil flavor.
Balsamic glaze / vinegar: replace with aged balsamic, a mix of red wine vinegar plus a teaspoon of honey, or pomegranate molasses for a fruitier, tangy glaze.

Pro Tips

1) Salt and dry like a pro: pat the tomato and mozzarella slices really dry, sprinkle the salt early and wait a few minutes then blot again so the layers dont get watery. If you want firmer stacks chill the slices for a few minutes before assembling, it helps everything sit neatly.

2) Make the balsamic sing: reduce gently until syrupy but watch it close, it can burn fast. If it tastes too sharp add a tiny pinch of sugar or a splash of maple syrup, cool it fully before drizzling so it clings to the towers.

3) Build for stability: use a ring mold or a tall cookie cutter as a guide, layer gently and press just enough so they hold but dont crush the cheese. If a tower is wobbly stick a toothpick or skewer through it while chilling, remove before serving.

4) Boost texture and aroma: toast the nuts until just fragrant, then toss them with a pinch of salt and a little lemon zest for brightness. Lightly bruise a few basil leaves between your fingers to release oils, but keep most whole for pretty presentation.

CAPRESE TOWERS~ SUMMER ON A PLATE Recipe

Recipe by Francis Mead

0.0 from 0 votes

I reinvented a classic Caprese Salad with one surprising ingredient that changes everything about the dish, and I can't wait to share the secret.

Servings

servings

Calories

331

kcal

Equipment: 1. Serrated knife, for slicing tomatoes and bocconcini into even 1/2 inch rounds
2. Large cutting board, stable and roomy so you can stack and blot without mess
3. Small saucepan, to reduce 1/4 cup balsamic if you skip the store glaze
4. Dry skillet, for toasting pine nuts or walnuts until golden and fragrant
5. 2.5 to 3 inch ring mold or wide cookie cutter, if you want neat towers (free stacking works too)
6. Paper towels, lots, to blot tomatoes and cheese so the towers dont get soggy
7. Measuring spoons and a tablespoon, for oil, pesto and seasoning amounts
8. Small bowl and spoon, to thin pesto with olive oil or mix glaze if needed
9. Serving plate plus an offset or flat spatula, to assemble and gently transfer the towers to the table

Ingredients

4 large ripe tomatoes preferably heirloom or vine ripe
8 oz fresh mozzarella bocconcini or small ball (about 225 g)
1 to 1 1/2 cups fresh basil leaves packed
3 tablespoons extra virgin olive oil
3 tablespoons balsamic glaze store bought or 1/4 cup balsamic vinegar
1 teaspoon flaky sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped toasted pine nuts or chopped walnuts optional
2 teaspoons good quality pesto optional
Microgreens or baby arugula for garnish optional

Directions

If you chose balsamic vinegar instead of store bought glaze, simmer 1/4 cup vinegar in a small saucepan over medium low heat until reduced to about 3 tablespoons and syrupy, 8 to 12 minutes, then let cool; if you bought glaze skip this step.
Slice tomatoes into even 1/2 inch rounds with a serrated knife, pat them dry on paper towels to remove excess juice, sprinkle a little flaky sea salt and let sit 5 minutes then blot again so towers dont get soggy.
Slice the bocconcini into similar thickness rounds and pat dry as well.
Pick larger basil leaves and stack smaller leaves together so each layer has about one packed leaf per slice; set aside the extra leaves.
Toast the pine nuts or walnuts in a dry skillet over medium heat, shaking the pan, until golden and fragrant 2 to 4 minutes, then chop if using walnuts.
If using pesto, stir 2 teaspoons into a tablespoon of olive oil to thin it slightly, or just use a light smear between layers for a burst of flavor.
On a serving plate use a
5 to 3 inch ring mold or a wide cookie cutter as a guide if you want neat towers, otherwise free stack: layer tomato, basil, mozzarella, optional pesto smear, repeat 2 to 3 times to make 2 or 3 tier towers, finish with a basil leaf on top; press gently so they sit together.
Drizzle each tower with about 1/2 tablespoon extra virgin olive oil and then with the balsamic glaze you prepared or the store bought glaze, sprinkle 1 teaspoon flaky sea salt and 1/4 teaspoon freshly ground black pepper evenly over the towers.
Scatter the toasted nuts and a few microgreens or baby arugula around and on top for crunch and color, add a few extra basil leaves if you like.
Serve immediately or chill 10 to 15 minutes so flavors settle, and bring to the table with crusty bread to sop up the juices, this is summer on a plate so dont overcomplicate it.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.