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Baked Capri Salad


If you are looking to do something “out of the box” with your salad without compromising the taste? Why not try baking it? This Baked Capri Salad will be the hit of your next party and will impress your guests… guaranteed! Serves 4


  • 4 Beefsteak Tomatoes
  • 7-8 oz Mozzarella Cheese
  • 24 Black olives (sliced)
  • 16-18 Fresh Basil Leaves
  • 3 Tbsp Balsamic Reduction Sauce
  • 2 Tbsp Extra Virgin Olive Oil
  • Salt and Pepper
  • Basil Leaves for Garnishing


Slice tomatoes into thin slices. Drain and slice the Mozzarella. Slice the black olives. Start constructing your tomato stacks. Start with a layer of tomato, then a slice of mozzarella, sprinkle a bit of olives and basil on top and then begin the process again. Stack three to four layers and top off with Mozzarella and olives. If you stack the tomatoes too high, they may fall over during the broiling process.Place the stacks into a preheated oven set on “broil” or “high”. Leave in oven for 2-3 minutes or until the cheese has melted on top and in the layers. Take out of oven, drizzle with olive oil and salt and pepper to taste.Transfer the Baked Capri Salad to a plate, sprinkle olives and fresh basil on top and as a last step, add the balsamic vinegar reduction (or use plain balsamic vinegar) and serve.