Cashew Free Caprese Salad with Heirloom Tomatoes
Few dishes capture summer the way a well-built Caprese does, 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 — deep reds, golden yellows, and striped greens all shingled together with creamy fresh mozzarella. Fresh basil leaves tucked throughout add that unmistakable fragrance, while a generous drizzle of extra-virgin olive oil ties everything together with richness and depth. A finish of flaky sea salt and cracked black pepper keeps it clean and bright, and the optional balsamic glaze adds just enough sweetness to make every forkful feel complete. The entire recipe relies on whole, straightforward ingredients with zero hidden additives or nut-based components to worry about — what you see is exactly what you get. It comes together in minutes with no cooking required, making it the kind of dish you can pull off effortlessly for a weeknight dinner or a backyard gathering.
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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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