Stem Tomato and Fresh Mozzarella Napoleon Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 6 - fresh ripe tomatoes (medium)
  • 18 - fresh mozzarella slices
  • 1 heads - Bibb lettuce, washed and dried
  • Vinaigrette
  • 1 cups - Regina Balsamic Vinegar
  • 1/2 cups - olive oil
  • 4 ounces - caramelized, roasted shallots
  • 1/2 teaspoons - fresh ground black pepper
  • 1/2 teaspoons - sugar
  • - salt, to taste
  • Directions:

    To roast shallots, break them out of their casing and drizzle with olive oil. Bake at 395 degrees F in a small covered baking dish for 10 to 15 minutes until soft.

    For vinaigrette, whisk together all vinaigrette ingredients; set aside.

    From each tomato, cut a thin slice from top and bottom, and discard. Cut each tomato into 3 slices. Place 1 slice mozzarella on each slice of tomato. Stack the 3 slices of tomato / mozzarella on top of each other.

    Arrange Bibb lettuce on 6 plates and place s tacked tomato / mozzarella on top. Drizzle with vinaigrette.

    Brief Description

    Stacked slices of tomato and fresh mozzarella served on bibb lettuce leaves and drizzled with roasted shallot balsamic vinaigrette.

    Main Ingredient:


    Category:  Salads

    Cuisine:  Italian

    Prep Time: 30 min
    Cook Time: 15 min


    Regina Vinegars / Chef Harmut Handke

    Posted By:


    Posted On:

    May 5, 2020

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