Best Bites: Stacked Caprese Salad
By Donna Erickson
Stack Caprese Salad With Couscous in a Tin Can
When it's time to prep a dinner meal this week, get your kids stacking the green, white and red layers of fresh basil, mozzarella and tomato. If they say that their culinary creation reminds them of winter's Christmas colors, guide them to a photo of the tricolor green, white and red Italian flag. You'll be on a fresh course into a new season of the year -- and globally for that matter! This fun-to-make version using a surprise ingredient -- couscous -- is a tasty spring and summertime twist on Italy's traditional caprese salad.
I've always believed in using the right tools for the right job. In this recipe, it's four recycled aluminum cans. Once you've removed the labels and both ends of the four 7- to 8-ounce clean cans (I used 7-ounce diced green chilies cans and made sure that there weren't any sharp edges), gather the following ingredients to create a fancy-looking presentation:
STACKED CAPRESE SALAD WITH COUSCOUS
Four aluminum 7- to 8-ounce cans with both ends removed
Nonstick cooking spray or olive oil
2 medium ripe tomatoes, cut into 1/4-inch-thick slices
1 cup cooked couscous mixed with 2 tablespoons Italian dressing or prepared pesto
8 slices fresh mozzarella cheese
Fresh basil leaves
Parsley for garnish (optional)
Balsamic vinegar
Spray with nonstick spray, or lightly wipe oil in the interior of the four cans. Set each can on end on a salad plate.
Trim the tomato and cheese slices to fit the interior of a can, then stack the individual portions in layers inside the can as follows: a tomato slice, 2 tablespoons of the couscous mixture, and a cheese slice. Repeat.
Cover with plastic wrap and press down on the stack gently with a jar or can that is slightly smaller than the opening of the can.
Remove wrap and slowly lift the can to reveal the layered salad. To serve, garnish with a fresh basil leaf or a sprig of parsley. Drizzle balsamic vinegar to taste.
Donna Erickson creates relationships and community through food and fun. Find more to nourish and delight you at www.donnaerickson.com.
(c) 2026 Donna Erickson
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