Citric Acid 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 effortlessly impressive. For anyone avoiding citric acid, a classic Italian salad like this is genuinely one of the safest and most satisfying places to land, since the whole thing is built on whole, unprocessed ingredients with no hidden additives or preservatives to worry about. The dressing is nothing more than a generous drizzle of extra-virgin olive oil, flaky sea salt, and cracked black pepper — clean, simple, and completely free of the citric acid that sneaks into so many bottled dressings and packaged foods. Ripe tomatoes do contain naturally occurring acids, but there is no added citric acid anywhere in this recipe, making it a reliable choice when you need to keep things straightforward. The optional balsamic glaze adds a touch of sweetness and depth without complicating the ingredient list. Everything comes together in just a few minutes of slicing and arranging, so it works beautifully as a starter, a side, or even a light meal on its own. The key is using the best tomatoes and mozzarella you can find — quality ingredients this simple really do make all the difference.
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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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