Carrageenan Free Caprese Salad with Heirloom Tomatoes
Few dishes capture summer as effortlessly as a well-built Caprese, and this version with heirloom tomatoes takes it to another level entirely. The mix of colors and sizes makes the platter genuinely stunning before you even take a bite, and the flavor payoff — sweet, acidic tomatoes against creamy mozzarella and fragrant basil — is hard to beat. The tricky part with this classic is that packaged fresh mozzarella often contains carrageenan as a stabilizer, so sourcing a clean block or ball without that additive is the one step worth paying attention to. Once you have the right cheese, the rest comes together in minutes with nothing more than a drizzle of good olive oil, flaky salt, and a crack of black pepper. A little balsamic glaze at the end adds a subtle sweetness that ties everything together beautifully. Serve it immediately while the tomatoes are at room temperature and the whole thing tastes like it came straight from a garden in Italy.
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Learn more →Ingredients
4 servings
- 1 ½ lb heirloom tomatoes (assorted colors and sizes), sliced ¼ inch thick
- 8 oz fresh mozzarella, sliced ¼ inch thick
- ½ cup fresh basil leaves
- 3 tbsp extra-virgin olive oil
- ½ tsp flaky sea salt
- ¼ tsp freshly ground black pepper
- 1–2 tsp balsamic glaze (optional)
Instructions
- 1
Arrange the tomato and mozzarella slices on a serving platter, alternating and overlapping them in a single shingled layer.
- 2
Tuck the basil leaves between and over the tomato and mozzarella slices, distributing them evenly across the platter.
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