Seed Oil Free Caprese Salad with Heirloom Tomatoes
Few dishes capture summer as effortlessly as a well-made 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 of a good heirloom variety is worlds apart from anything you'd find in a plastic clamshell. Every ingredient here is clean and intentional — extra-virgin olive oil does all the heavy lifting in the dressing department, which means none of the inflammatory, highly processed seed oils that sneak into so many store-bought dressings and marinades. Fresh mozzarella, ripe tomatoes, fragrant basil, and a pinch of flaky sea salt are really all you need to make something that tastes like it came from a restaurant in the Italian countryside. A drizzle of balsamic glaze at the end adds a subtle sweet-tangy finish that ties everything together beautifully. It comes together in minutes with zero cooking required, making it the kind of dish you'll reach for again and again all season long.
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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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