Cashew Free Classic Caprese Salad
Few dishes capture the spirit of summer quite like this layered arrangement of ripe tomatoes, creamy fresh mozzarella, and fragrant basil. The ingredients are simple and honest — juicy tomato slices and pillowy mozzarella alternate across the platter with fresh basil tucked in between, then everything gets a generous drizzle of good extra-virgin olive oil and a shower of flaky sea salt. A finishing touch of balsamic glaze adds a subtle sweet tang that makes the whole thing feel a little more special without any extra effort. Because this salad is built entirely from fresh produce, cheese, and pantry staples, there are no hidden nut-based ingredients to worry about — what you see is exactly what you get. It comes together in just a few minutes of slicing and arranging, making it an effortless starter or side that still looks genuinely impressive on the table. Serve it at room temperature so the tomatoes and mozzarella can shine at their absolute best.
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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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