Caprese Stacker Salad

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Portobello mushrooms 4 each
Club House Italiano Seasoning 30 mL
Roma tomatoes 2 each
Large Bocconcini 1 package
Olive oil 125 mL
Balsamic vinegar 60 mL
Fresh basil leaves 8 each


Season Portobello mushrooms with ½ of the Club House Italiano Seasoning and ½ of the olive oil. Bake Portobello mushrooms on a baking tray in a 400°F (200°C, Gas Mark 6) oven for 10 minutes. Season tomatoes and cheese with remaining seasoning. Assemble salad by stacking ingredients in the following order. Step 1: Portobello mushroom, Bocconcini cheese and Roma tomatoes Step 2: Bocconcini cheese and Roma tomatoes Step 3: Repeat Step 2 Drizzle 2 tsp (10 mL) olive oil and 1 tsp (5 mL) vinegar over each stack. Garnish each portion with fresh julienne of basil.

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