Gelatin 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. The flavors are bright, fresh, and deeply satisfying without any cooking required. For anyone navigating a gelatin-free lifestyle, this is the kind of recipe that just works naturally, since every ingredient here is exactly what it appears to be — no hidden thickeners, no gummy additives, no surprises. Fresh mozzarella is the key player, and unlike processed cheese products that sometimes sneak in stabilizers, a good-quality ball of fresh mozzarella is simply milk, cultures, and salt. A drizzle of extra-virgin olive oil and a pinch of flaky sea salt tie everything together, and the optional balsamic glaze adds a sweet-tangy finish that takes the whole platter up a notch. This is the kind of dish you can throw together in minutes and still have everyone at the table asking if you did something special.
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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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