Macadamia Free Caprese Salad with Heirloom Tomatoes
Few dishes capture summer on a plate quite like this one — vivid slices of heirloom tomatoes layered with creamy fresh mozzarella and fragrant basil, finished with a generous drizzle of extra-virgin olive oil. The mix of colors and sizes from the heirloom tomatoes makes the platter genuinely stunning, the kind of thing that looks like you spent way more effort than you actually did. A pinch of flaky sea salt and freshly cracked black pepper are all it takes to pull every flavor into focus, though the optional balsamic glaze adds a sweet, tangy depth that's hard to resist. This is the sort of recipe where quality ingredients do all the heavy lifting — no cooking, no complicated technique, just honest assembly. For anyone navigating tree nut concerns, this salad is naturally a safe and satisfying choice, built entirely from fresh produce, dairy, and pantry staples with zero risk of hidden nuts sneaking in. It comes together in minutes and works equally well as a starter, a side, or an effortless centerpiece at 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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