Save There's something about summer tomato season that makes you want to show off a little in the kitchen. I was standing at the farmers market one Saturday morning, bag of just-picked tomatoes in hand, when a vendor arranging their mozzarella display caught my eye and mentioned they'd been using stacks like this for catering all season. That single comment planted a seed, and by evening I'd built my first vertical tower of tomato, cheese, and basil. It was humble but somehow striking, and guests couldn't stop picking at them.
I made these for my sister's garden party last June, and watching people pick them up—surprised by how they held together, delighted by the simplicity—reminded me that sometimes the best entertaining is just arranging good ingredients beautifully and getting out of the way. She asked me for the recipe three times that afternoon alone.
Ingredients
- Fresh ripe tomatoes (4 medium): Look for ones that give slightly to pressure but aren't soft; they'll slice cleanly and hold their shape through the stacking.
- Fresh mozzarella cheese (250 g): The quality here matters more than anything else—seek out good mozz that tastes creamy and mild, not rubber-textured.
- Fresh basil leaves (from 1 small bunch): Tear or leave whole depending on leaf size; the fragrance should be bright and peppery, never musty.
- Extra-virgin olive oil (2 tbsp): Drizzle generously; this is where richness and flavor live in a no-cook dish.
- Balsamic glaze (2 tbsp): The thick syrupy version, not watery vinegar—it's the final touch that ties everything together.
- Sea salt and freshly ground black pepper: Season to taste; the salt especially brings out the tomato's natural sweetness.
Instructions
- Slice everything into neat rounds:
- Cut your tomatoes and mozzarella to roughly 1 cm thickness, aiming for 8 slices of each. Your knife should be sharp enough that the tomato cuts without crushing; if it squishes, your knife needs sharpening.
- Prepare and dry the basil:
- Wash the leaves gently and pat them completely dry with paper towels—any moisture will cause the stack to slip.
- Build the towers:
- On your serving platter, start with tomato, layer mozzarella, add basil, then repeat until you've got 3 or 4 layers stacked. End with a basil leaf on top for visual appeal and fragrance.
- Secure with a skewer:
- Push a long toothpick or bamboo skewer straight down through the center of each stack—this keeps everything from toppling over and gives them that satisfying architectural look.
- Dress and season:
- Drizzle olive oil and balsamic glaze over the tops, then sprinkle with sea salt and a good grind of pepper. Taste as you go; you want bold but balanced flavors.
- Serve right away:
- These are best eaten within an hour of assembly when everything is still fresh and the tomato hasn't released too much liquid onto the platter.
Save My friend Marco tasted one of these at a dinner party and got quiet for a moment, then said it reminded him of his nonna's kitchen in Tuscany. That's when I realized this simple thing—just three ingredients arranged vertically—can carry memory and place all by itself.
Choosing Your Tomatoes
The entire dish lives or dies by tomato quality, and this is not negotiable. Watery supermarket tomatoes will slide off the stack and taste like nothing. Hunt for heirloom varieties if you can find them—the ones with irregular shapes and color variation actually taste like tomato, not just watery sweetness. Late summer is peak time, when farmers markets are overflowing and prices drop. If you're making this in winter and your options are terrible, honestly, consider a different appetizer. There's no shame in that.
The Mozzarella Question
Fresh mozzarella exists on a spectrum, and the difference between good and mediocre is immediate on the palate. Seek out buffalo mozzarella if your budget allows, but even regular cow's milk mozzarella works beautifully if it's been made locally or imported with care. The texture should be creamy and tender, pulling apart easily without being rubbery. Some cheese shops sell it in brine, which keeps it fresher longer; store it in that liquid until right before serving, then pat it dry so the layers don't slip.
Timing and Serving Strategy
Assemble these just before guests arrive, or at most 30 minutes ahead—tomato juice will eventually soften everything into a sad pile if you wait too long. If you're hosting a bigger group, you can prep all the slices in advance, cover them separately, and stack them just before plating. For extra flavor, add a sprinkle of flaky sea salt or a whisper of dried oregano. Serve with a crisp Italian white wine like Pinot Grigio to complement the fresh acidity.
- Cold mozzarella tastes dull; let it sit out while you slice tomatoes so it warms to room temperature.
- Basil leaves bruise easily, so tear them by hand rather than cutting them.
- The toothpick should be long enough to anchor all layers but not so long that it looks absurd sticking out.
Save This is the kind of dish that makes you feel like you've done something special without having actually turned on the stove. Keep the tomatoes ripe, the cheese good, and you'll have something that tastes like summer every single time.
Recipe Questions & Answers
- → What tomatoes are best for this preparation?
Medium ripe tomatoes work best for a balance of sweetness and firmness, ensuring the stacks hold their shape.
- → Can I use other cheese instead of mozzarella?
Fresh mozzarella is ideal for its mild, creamy texture, but burrata or a mild fresh cheese can be a good alternative.
- → How should the basil leaves be prepared?
Wash and pat the basil dry gently to maintain vibrant color and fresh aroma before layering.
- → Is there a way to make the stacks more stable?
Using long toothpicks or bamboo skewers to secure the layers vertically helps keep the stacks intact.
- → What variations can enhance the flavor?
A sprinkle of flaky sea salt, dried oregano, or substituting heirloom tomatoes adds depth and colorful presentation.