Citric Acid Free Caprese Salad with Heirloom Tomatoes
Few dishes capture the beauty of simple, fresh ingredients the way this classic Italian salad does. Colorful heirloom tomatoes layered with creamy fresh mozzarella and fragrant basil leaves make for a platter that looks almost too pretty to eat — almost. For anyone avoiding citric acid, this recipe is a natural fit because every ingredient is whole and unprocessed, with no packaged dressings, preservatives, or additives hiding in the mix. Fresh mozzarella is the key dairy choice here, since it skips the acidic stabilizers often found in processed cheese products. A generous drizzle of extra-virgin olive oil ties everything together with richness, and flaky sea salt brings out the natural sweetness of the tomatoes without any citrus interference. The optional balsamic glaze adds a subtle, complex sweetness that rounds out the flavors beautifully — just check that your chosen brand contains only grape must and wine vinegar, which are naturally free of added citric acid. Serve it immediately after assembling and let the ingredients speak entirely for themselves.
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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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