Tomato, mozzarella and basil stacks

Tomato, mozzarella and basil stacks




  • 4 large ripe tomatoes
  • 210g tub bocconcini
  • ¼ cup fresh basil leaves
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar


Thickly slice tomatoes and bocconcini. Make stacks using a slice of tomato, one or two slices of bocconcini, another slice of tomato, more bocconcini and finish with a slice of tomato. Arrange stacks on individual plates or a platter. Drizzle with olive oil and vinegar. Serve with barbecued meat or slices of ham, chicken or turkey.


  • We had this wonderfully colourful salad with the Ham frittata.
  • I tried 3 delicatessens in a hunt for buffalo mozzarella – to get the lovely big thick slices – but gave up and settled for the smaller bocconcini.

Serving Suggestions


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