Name: Neapolitan Stack Salad / Insalata alla Caprese
Ingredients: 8 Twoounce balls buffalo mozzarella or fior di late, each cut into eight slices; 4 large slightly greenish plum tomatoes, each cut into four slices; 16 whole basil leaves, stemmed; 6 tablespoons Filippo Berio extra virgin olive oil; 4 teaspoons red wine vinegar; 1 teaspoon salt; Ingredients

Ingredients

8 Twoounce balls buffalo mozzarella or fior di late, each cut into eight slices
4 large slightly greenish plum tomatoes, each cut into four slices
16 whole basil leaves, stemmed
6 tablespoons Filippo Berio extra virgin olive oil
4 teaspoons red wine vinegar
1 teaspoon salt
Ingredients

Directions

On a platter make 4 stacks using 4 slices of tomatoes, 4 slices of mozzarella and 4 basil leaves for each stack. Begin with a tomato slice, top it with a mozzarella slice, then a basil leaf and repeat the process to make three more layers in each stack.
In a small bowl whisk the oil with the vinegar and salt and drizzle it over the stacks.
Serve immediately.

This recipe was featured on Season 20 - Episode 2017.