Celery 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 combination is simple but deeply satisfying — juicy, rich, and bright all at once, with a generous drizzle of extra-virgin olive oil tying everything together. A finishing touch of flaky sea salt and cracked black pepper brings out the best in every ingredient, and a swirl of balsamic glaze adds a subtle sweet-tangy depth if you're feeling it. There's no cooking involved, just confident slicing and a little artful layering on a platter. For anyone navigating a celery sensitivity, this is the kind of recipe that requires zero substitutions or label-checking — every ingredient here is naturally free of the stuff. It's an effortless crowd-pleaser that looks far more impressive than the effort it demands, whether you're serving it as a starter, a side, or an excuse to eat good cheese on a Tuesday.
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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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