Pecan Free Caprese Salad with Heirloom Tomatoes
Few dishes capture summer on a plate quite like this one — jewel-toned heirloom tomatoes layered with creamy fresh mozzarella and fragrant basil, finished with a generous drizzle of good olive oil. The combination of colors from assorted heirloom varieties makes the platter genuinely stunning, the kind of thing that draws people over before you've even set it down. A pinch of flaky sea salt and cracked black pepper are all it takes to make those flavors sing, though the optional balsamic glaze adds a sweet, tangy depth that's hard to resist. This is naturally a tree-nut-free dish from start to finish — no swaps needed, no label-checking required, just clean, honest ingredients doing exactly what they should. The shingled layering technique isn't just pretty; it ensures every bite gets a little of everything. Serve it immediately after assembling so the tomatoes stay vibrant and the mozzarella stays fresh and soft.
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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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