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    You are in: Home / Recipes / Tomato-Cucumber Stack w/ Fresh Mozzarella Recipe
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    Tomato-Cucumber Stack w/ Fresh Mozzarella

    Average Rating:

     17 Total Reviews

    Showing 1-17 of 17

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    • on August 28, 2002

      this was great, and sooooo easy. i had more than enough fresh tomatoes from the garden, and it was a great combination of flavors. a keeper for sure!

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    • on July 26, 2002

      This is a wonderful way to use fresh produce! I'm fortunate to have an excellent Italian grocery store nearby where I can buy the fresh mozzarella. I overlapped the cucumber slices, the tomato slices and the mozzarella slices on a plate to make a pretty flower pattern. I used fresh basil leaves from my herb garden. Soooo good. Thanks for sharing this. :-)

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    • on October 02, 2002

      I haven't tried this one but have another similar recipe (without the cucumber) and what you do is marinate the mozzarella with the vinegrette and then stack them up, hold together with a toothpick and put on the BBQ until the cheese starts to melt. VERY good.

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    • on January 18, 2004

      I've never had cucumber in my tomato and mozzarella salad so thought I'd try it. I made a simpler version for my party of 50 people. I had a mixture of halved-grape tomatoes, small chunks of seedless English cucumbers, chunks of fresh mozzarella cheese and chiffonade of basil leaves. I drizzled the salad with my own homemade balsamic reduction syrup. It was delicious! Thank you for the recipe and next time I'm going to make it just like you have it written. I only changed it to make it easier for the party!

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    • on January 05, 2004

      Excellent! The beauty of this recipe is in the simple ingredients .. My husband loved this .. I will make it again! thank you

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    • on November 15, 2009

      Fantastic! I loved the vinaigratte. I made one change- subbed honey for the sugar.

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    • on July 26, 2007

      Very nice dish. Refreshing and tasty.

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    • on October 14, 2006

      Outstanding. Refreshing and delicious. My family loved it. Everyone had seconds. I used bite sized mozzerella balls since that is what I had on hand. We will definitely have this one again.

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    • on August 14, 2006

      This dish was just as great as left-overs the next day as it was with dinner. What an easy, healthy, flavorful recipe!!

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    • on July 16, 2006

      Excellent! I have been wanting to try this recipe for awhile, but didn't get around to it. I made it tonight for dinner and it was so good. Unfortuntely, my fresh basil burned up in the hot sun and turned bitter, so I had to omit. I am going to plant some more though as I know it would make this dish even better. I will definitely make again.

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    • on May 20, 2006

      very nice, i always like to collect tomato recipes, and this is a keeper.

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    • on March 29, 2006

      This was an excellent side dish. I couldn't wait for tomato season so I got what was at the local store. The pinch (or two) gave it a touch of that spicy hot flavor that DH and I really like. I will make this again. Thanks for posting.

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    • on March 05, 2006

      Yum! I went to an Italian-themed potluck and brought this as the salad. It was gone before the main course! It looks beautiful and tastes even better. Yum! Yum! Yum! BTW, it is very important that it sits for at least an hour for the flavors to blend together. The longer, the better.

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    • on September 14, 2005

      Wonderful, delicious salad! We could have just kept eating this and forgotten about dinner! We made enough to last for a couple of days and it just got better and better. Thanks for posting this recipe! Dianne

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    • on June 25, 2005

      What an outstanding recipe! This was truly delicious!!! I made the recipe exactly as listed with the exception of sprinkling pine nuts and a bit of coarsly grated sea salt over the top. I loved the addition of red onions and cucumber to this otherwise ordinary Italian standard. I will be making this recipe again and again - you can count on that!

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    • on August 22, 2004

      This is the poor man's version of this wonderful stack! Firstly I cannot get Fommagio di buffalo here but I know the distinctive flavor this would bring to this dish. I substituted Leerdammer cheese, shredded for the Mozzarella, white sweet onions for red and followed the rest of the recipe. I let them rest at room temperature for an hour. Served as a brunch side dish excellent Thanks S'kat

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    • on May 27, 2003

      I just wanted to note that, since I've begun making this, I usually simplify. Fresh-from-the-garden tomatoes, basil, and fresh mozzarella are drizzled with best quality olive oil & vinegar, and sprinkled with a touch of grey sea salt. All the rest is just fanfare...

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    Nutritional Facts for Tomato-Cucumber Stack w/ Fresh Mozzarella

    Serving Size: 1 (80 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 57.9
     
    Calories from Fat 32
    56%
    Total Fat 3.6 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 5.1 mg
    0%
    Total Carbohydrate 6.4 g
    2%
    Dietary Fiber 1.3 g
    5%
    Sugars 3.2 g
    12%
    Protein 1.2 g
    2%
    Detailed Nutrition Values About Nutrition Info
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