Capsaicin Free Classic Caprese Salad
Few dishes capture summer on a plate quite like this one — ripe tomatoes, creamy fresh mozzarella, and fragrant basil layered together in a way that feels both effortless and impressive. The beauty here is that every ingredient earns its place, and nothing is hiding behind heavy sauces or complicated technique. For anyone avoiding capsaicin, this is a genuinely natural fit: there's no heat, no chili, no paprika, and no spice blends to scrutinize on a label. The flaky sea salt and cracked black pepper do just enough seasoning work, while a drizzle of good extra-virgin olive oil ties everything together with a rich, grassy finish. If you want a little extra depth, the optional balsamic glaze adds a sweet-tangy note that plays beautifully against the milky mozzarella. Assembly is as simple as alternating slices on a platter and tucking in the basil as you go — no cooking required, just quality ingredients doing what they do best. It's the kind of dish that disappears fast at the table, and nobody will believe how little effort went into it.
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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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