If you’re searching for a beautiful, crowd-pleasing appetizer that’s light, fresh, and full of flavor, these Caprese Salad Stacks with Creamy Pesto Dressing are about to become your new best friend. This isn’t your everyday Caprese salad either — it’s stacked high, drizzled in the dreamiest creamy pesto dressing, and finished with homemade croutons that add the perfect crunch.
You need to know that this dish is easier than it looks. It brings so much flavor to the table with just a handful of real ingredients.
In addition, you can prep everything ahead of time, making it perfect for a dinner party, a holiday, or when you just want something a little extra special on a weeknight.
Let’s dive into how to bring these gorgeous stacks to life.
Caprese Salad Stacks Ingredients
For the Stacks
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12 cherry tomatoes, halved
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1 (8-oz / 225-g) container marinated mozzarella balls
For the Homemade Croutons
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¼ cup olive oil (we love using Atlas Olive Oil for the most decadent flavor)
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¼ teaspoon garlic powder
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¼ teaspoon onion powder
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¼ teaspoon dried oregano
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¼ teaspoon dried basil
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¼ teaspoon salt
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3 ciabatta rolls or ½ loaf Italian bread, cut into 1-inch cubes
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2 tablespoons grated Parmesan cheese
For the Creamy Pesto Dressing
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4 oz (110 g) cream cheese, softened
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1 (6-oz / 170-g) container plain Greek yogurt
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¾ cup pesto sauce (homemade or store-bought)
Step-By-Step Instructions
Making the Croutons
Homemade croutons take a few minutes but add a real wow factor to this dish.
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Preheat your oven to 350°F (180°C).
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Combine the olive oil and spices—garlic powder, onion powder, oregano, basil, and salt—in a 9x13-inch baking pan.
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Toss the bread cubes in the seasoned oil mixture until evenly coated.
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Spread them into a single layer and bake for 10 minutes on the center rack.
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Remove from the oven, sprinkle with grated Parmesan cheese, and pop them back into the oven for another 5 minutes.
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Let the croutons cool completely. (If you’re lucky, you’ll have a few to stack after snacking.)
Pro Tip: Store extras in an airtight container for up to a week. They’re dangerously good tossed into any salad or eaten by the handful.
Making the Creamy Pesto Dressing
This creamy pesto dressing is what dreams are made of: bright, rich, herby, and so smooth.
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Combine the cream cheese, Greek yogurt, and pesto sauce in a blender.
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Blend until completely smooth. If needed, thin with a tiny splash of water or olive oil until it’s perfectly pourable.
Tip: If you have extra, don’t let it go to waste — it makes an incredible dip for veggies, or even a sauce for grilled chicken.
Assembling the Caprese Salad Stacks
Now for the fun part.
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Drizzle a little creamy pesto dressing on the bottom of each plate.
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Set a homemade crouton on the plate.
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Place a half cherry tomato, cut side up, on the crouton.
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Add a marinated mozzarella ball next.
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Cap it with the other cherry tomato half, cut side down.
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Stick a skewer straight down the center to hold everything together.
Arrange your finished skewers on the plate, drizzle with more creamy pesto dressing, and serve.
These little towers look fancy enough for a party but are easy enough for any casual gathering.
Why These Caprese Salad Skewers Stand Out from the Rest
Caprese salads are a dime a dozen, but stacking them like this with a crunchy base and creamy pesto dressing makes the flavors pop completely differently.
Moreover, using Atlas Olive Oil in the croutons gives the bread cubes a deep, fruity richness you can’t get from any old bottle. These little upgrades turn a simple salad into something people talk about long after dinner.
Shortcuts and Tips
If you’re short on time, you can use store-bought pesto. But if you want to take it up a notch, making your own is shockingly easy and tastes incredibly fresh.
Here’s a quick homemade pesto recipe you can whip up in no time:
Homemade Pesto
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1¼ cup fresh basil leaves
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1 cup Atlas Olive Oil
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1½ teaspoons salt
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1 teaspoon pepper
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4 cloves of garlic
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½ teaspoon sugar
Blend everything in a food processor fitted with the S-blade until smooth. Store it in the fridge for up to a week.
Best Ways to Serve Caprese Salad Stacks for Any Occasion
These Caprese Salad Stacks are crazy versatile.
Here are a few ideas to serve them:
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As a starter at a summer dinner party.
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On a big grazing board with fruits, nuts, and other cheeses.
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As a light lunch alongside a bowl of tomato soup.
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Or enjoy a few skewers for a midday snack that feels fancy but isn’t fussy.
How To Store Leftovers
If you’ve got any leftovers (which would be impressive), store the skewers in an airtight container in the fridge. They’ll keep well for about 1-2 days.
As mentioned, the croutons can be stored in an airtight container at room temperature for a week, and the creamy pesto dressing can be kept in a jar in the fridge and used throughout the week.
Final Thoughts
You're in for a treat if you’ve never tried stacking your Caprese salad. The textures—crunchy, creamy, juicy—all play together nicely. Every bite is packed with herby pesto flavor, bright tomato, and that lush mozzarella that makes Caprese a classic.
Once you make these Caprese Salad Stacks with Creamy Pesto Dressing, you’ll want to revisit this recipe repeatedly.
Keep it easy and fresh, and most importantly, ensure you snag one before they all disappear!
Recipe by Rivky Kleiman
Food styling Renee Muller
Photographer Moshe Wullige
