Eggless 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 ties everything together, and a pinch of flaky sea salt and cracked black pepper bring out the natural sweetness of the tomatoes. If you want a little extra depth, a thin ribbon of balsamic glaze takes the whole thing over the top. The beauty here is that every single ingredient is clean and straightforward — no hidden binders, emulsifiers, or anything that would raise a red flag for anyone avoiding eggs. It comes together in minutes with nothing more than a sharp knife and a serving platter, making it an effortless choice for a weeknight starter or a showstopping addition to any gathering. This is the kind of recipe that proves simple ingredients, treated with a little care, are all you really need.
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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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