Hazelnut 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 feels both effortless and impressive. A generous drizzle of extra-virgin olive oil ties everything together, while flaky sea salt and cracked black pepper bring out the natural sweetness of the tomatoes. If you want a little extra depth, a touch of balsamic glaze takes the whole thing over the top. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved. It's the kind of recipe that proves simple food, done well, needs absolutely nothing to hide behind. Arrange it on your best platter and it looks like something from a restaurant — no cooking required.
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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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