These individual salad stacks can be filled with any salad ingredients! These are filled with the favorites from Caprese, Greek, and Antipasto salads.
I had a hard time coming up with the name for these mini salad stacks. I didn’t want a boring name, I wanted something catchy that you would remember. But let me start a few months back…
I keep a small notebook in my purse, when I carry a purse, to jot down ideas, drawings, names, ingredients, etc. The idea for these salad stacks came from a stacked Caprese salad that I saw in a magazine.
I love food magazines as I have said before, and my bookcases are overflowing with them. My husband wanted me to get rid of them and go digital, but there is something inspiring about touching the pages and reading the words. Boo on him!
Once I saw the picture of the Caprese salad, I immediately thought of a Greek salad and started writing notes about it. Oh, how I love a Greek salad. The saltiness of the feta, the brininess of the olives, the pickle of the pepperoncini.
They hit all the right notes. Not to say I don’t have love for a Caprese salad with the creamy mozzarella and earthy basil. One other salad I can’t get enough of is an antipasto. I love eating all the olives, roasted peppers, and that salami! These salads have so many great “add-ins” that they make me feel like I’m actually eating a meal and not just some “fru-fru” rabbit food.
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How can I combine all these salads into one? I pulled out my notebook in the carpool line to see what I had written down and find something for an upcoming post. I came upon the notes that I had and it turned out that I had even sketched out the stack!
Yeah! Glad I remembered to write something down otherwise this fun recipe would have never made it to the blog. Maybe I should write down the words laundry, dry cleaners, and dirty dishes. Maybe they will get done:)
When you are ready for these cute salads, gather all your favorite parts of the Greek, Caprese, or Antipasto that you like! That’s one of the best things about these salads is that you can make it your own! Make all the necessary cuts and stack as you like!
Each one of these stacks is its own version of the three salads above so I had a hard time coming up with a name. It’s not an actual Greek salad, or a full-on Caprese, or even an antipasto if you want to leave off the salami and go vegetarian, so I am going to call them Mediterranean so I don’t leave any regions out!
Another good thing about these salad stacks is that you don’t need a dressing. I used a simple balsamic reduction to dress it up and provide a slight amount of acidity and sweetness.
Each of the ingredients has their own unique flavor and I didn’t want to lose that by covering it with a dressing. You can buy the balsamic reduction/glaze already prepared in your vinegar section.
Feel free to make your own by reducing balsamic vinegar in a saucepan over medium heat until thick like a syrup. Don’t turn your back on it though, I have burned quite a few batches before.
I usually keep a bottle of the reduction on hand for garnishes or when I run out of dressing I just squirt some on my greens. It’s also great on strawberries or ice cream!
MORE EASY FINGER FOODS
- 4 Roma tomatoes (sliced into 4 slices each)
- 4 ounces feta cheese (sliced)
- 4 pepperoncini peppers (seeded and halved)
- 8 marinated artichoke quarters
- 4 Kalamata olives (halved)
- 4 slices salami
- 8 basil leaves
- balsamic reduction
- Slice all your ingredients.
- When ready to assemble, start with a tomato slice on the bottom.
- Layer your favorite ingredients and then top with another tomato slice.
- Skewer with a toothpick.
- Drizzle with balsamic reduction.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 144Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 724mgCarbohydrates: 20gFiber: 8gSugar: 5gProtein: 7g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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