Cinnamon 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 a way that looks almost too pretty to eat. A generous drizzle of extra-virgin olive oil and a pinch of flaky sea salt are all it really takes to make the flavors sing. The optional balsamic glaze adds a subtle sweet-tangy finish that ties everything together beautifully. For anyone navigating a sensitivity to warming spices, this is the kind of recipe that's naturally in the clear — no spice blends, no hidden seasonings, just clean, honest ingredients. It comes together in minutes with nothing more than a sharp knife and a good eye for arrangement. Whether you're serving it as a starter at a dinner party or a light lunch on a warm afternoon, this salad delivers maximum impact with minimal effort.
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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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