Brazil Nut Free Classic Caprese Salad
Few dishes capture the essence of summer quite like this layered arrangement of ripe tomatoes, creamy fresh mozzarella, and fragrant basil. The alternating slices create a stunning presentation that looks far more impressive than the minimal effort required to pull it together. A generous drizzle of extra-virgin olive oil ties everything together, while flaky sea salt and cracked black pepper bring out the natural sweetness of the tomatoes. A finishing touch of balsamic glaze adds a subtle tang that makes each bite feel a little more special. For anyone navigating tree nut allergies or sensitivities, this is the kind of recipe that offers genuine peace of mind — every ingredient is straightforward, whole, and easy to verify at the store. There are no sauces, dressings, or packaged components where unwanted nuts might sneak in, just honest produce and quality dairy. It's a reliable go-to for entertaining or a quick weeknight starter when you want something that feels elevated without any of the stress.
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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.
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