Almond Free Classic Caprese Salad
Few dishes capture summer on a plate quite like this one — ripe tomatoes, creamy fresh mozzarella, and fragrant basil leaves layered together in a way that looks almost too pretty to eat. A generous drizzle of extra-virgin olive oil ties everything together, and a pinch of flaky sea salt and cracked black pepper bring out the natural sweetness of the tomatoes. If you want a little extra depth, a thin drizzle of balsamic glaze takes the whole thing somewhere special. The beauty here is that every single ingredient is exactly what it says it is — no hidden nut-based oils, no almond-flour coatings, no sneaky swaps that can make even simple salads feel risky. Tree nut concerns are genuinely common with dressed salads and restaurant-style appetizers, but this one keeps things clean and completely straightforward. It comes together in minutes with just a sharp knife and a platter, making it the kind of effortless, crowd-pleasing dish you'll reach for again and again.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 ½ lb ripe tomatoes (about 3 large), 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 cracked black pepper
- 1–2 tsp balsamic glaze (optional)
Instructions
- 1
Slice the tomatoes and mozzarella to an even 1/4-inch thickness using a sharp knife.
- 2
Arrange the tomato and mozzarella slices on a serving platter, alternating and slightly overlapping them. Tuck the basil leaves between the slices as you go.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!