Caprese Salad with Asparagus Stacks

stacked caprese

This is a great salad and/or side for any occasion . It was one of the two salads that  I served on Easter Sunday.

Recipe:

3 vine ripe tomatoes, 1/4 inch thick slices
1 lb BelGioioso mozzarella, 1/4 inch thick slices (I bought this pre-sliced – magic)
20-30 fresh basil leaves
1 lb asparagus – cleaned trimmed and steamed and cut in half
Salt/Pepper to taste
Vinaigrette

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Place down a slice of tomato, top with a slice of mozzarella, top with 2-3 basil leaves and top with 4 slices of asparagus.  Salt and pepper to taste and drizzle with vinaigrette.

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Easy, delicious and  refreshing. Make plenty because they will disappear!

Note: The extra asparagus I mixed  with chopped  romaine lettuce and  sliced radish and red onion with  more vinaigrette.