Stacked Caprese Salad Recipes

Steps:

• While mozzarella is cold, slice it into 1/4-inch slices. Let it sit, loosely covered, to come to room temperature while you prepare the tomatoes.
• Slice the tomatoes into 1/4-inch to 1/2-inch thick slices, leaving them in a single layer on the cutting board as you go. Sprinkle generously with salt.
• On a serving platter, arrange the mozzarella, tomato slices, and whole basil leaves so they overlap slightly. Pour any tomato juices from the cutting board over the dish. Sprinkle again with salt and pepper, and drizzle with plenty of oil. Top with reserved basil, and serve.

Steps:

• Cook the asparagus: Boil salted water in a pot. Add the asparagus spears. Cook the asparagus for roughly 2 minutes. Remove asparagus from pot and shock in ice water to stop the cooking and chill the asparagus. Slice the tomato roughly 1/2-inch thick. Slice the mozzarella roughly the same size as the tomato slices. Layer on a plate in order listed: Salted tomato, Basil leaves, Mozzarella, season with freshly ground black pepper. Another tomato slice, salted. Asparagus spears (alternating direction), drizzled with a little lemon infused olive oil. Slice of mozzarella, peppered More basil leaves. Last slice of tomato. Garnish with micro greens. Drop little drops of balsamic vinegar on serving plate. Serve & enjoy! :)