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Hasselback Tomato Caprese

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  • Prep 10 min
  • Total 15 min
  • Servings 4
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Tomato caprese in Hasselback potato-style with a balsamic drizzle – perfect for eating al fresco!
by: Bev Cooks
Updated Mar 9, 2017
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  • 4 Roma tomatoes
  • 1 pre-sliced log fresh mozzarella cheese
  • 10 large basil leaves, torn in half
  • 1/2 cup balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 pinch coarse salt and freshly ground pepper


  • 1
    Thinly slice each tomato, being careful not to cut through the bottom.
  • 2
    Cut each mozzarella slice in half, creating half moons.
  • 3
    Layer a piece of basil on top of each mozzarella slice and wedge it between each tomato slice.
  • 4
    In the meantime, bring the balsamic vinegar to a boil and cook until thick, 4 minutes.
  • 5
    Drizzle the vinegar and oil over the tomatoes and season with a pinch of salt and pepper.
  • 6
    Serve immediately.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I like it when food is pretty. Pretty food makes my eyes sing. Makes my heart leap. Makes my pants giddy. Makes my throat shimmy. Makes my hands sweaty. Makes my – oh, I need to wrap this up? K. There's just not much on this earth prettier than a dang hasselback caprese salad. AmIrightoramIright. The reds, the greens, the whites, the pops of black. It makes my eyes sing. My heart leap. My pants gid - ugh, okay. Let's do this!
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