Gut Friendly Classic Caprese Salad
Few dishes are as effortlessly satisfying as a well-made caprese, and this version leans into everything that makes it so good — ripe, juicy tomatoes, creamy fresh mozzarella, and fragrant basil leaves layered together in a way that looks almost too pretty to eat. The ingredients here are naturally gentle on digestion, with no processed additives, heavy sauces, or hard-to-identify fillers to worry about. Extra-virgin olive oil brings healthy fats and a rich, grassy finish, while flaky sea salt and cracked black pepper keep the seasoning clean and simple. A drizzle of balsamic glaze adds a subtle sweet-tangy note if you want a little extra depth without complicating the dish. The whole thing comes together with just a sharp knife and a platter — no cooking required — which means you're not breaking down any of those fresh, wholesome ingredients with heat. It's the kind of recipe that proves eating well for your gut doesn't have to mean sacrificing flavor or elegance.
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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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