Chestnut 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 that iconic alternating pattern. A generous drizzle of extra-virgin olive oil and a pinch of flaky sea salt are all it really takes to make the whole thing sing. The optional balsamic glaze adds a subtle sweet-tangy finish that takes it from simple to genuinely impressive without any extra effort. Every ingredient here is naturally straightforward, so there's no need to scrutinize labels or worry about unexpected additions sneaking into your meal. It comes together in just a few minutes of slicing and arranging — no cooking required, which makes it perfect for warm evenings when turning on the stove feels like a crime. Serve it as a starter, a side, or honestly just eat it straight off the platter with good crusty bread nearby.
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!