High Fructose Corn Syrup Free Classic Caprese Salad
Few dishes capture summer on a plate quite like this one — ripe tomatoes, creamy fresh mozzarella, and fragrant basil layered together in a way that feels almost effortlessly elegant. What makes it especially appealing for anyone avoiding high fructose corn syrup is how naturally clean the ingredient list already is. Bottled dressings and store-bought glazes are notorious for sneaking in sweeteners, but here you're working with extra-virgin olive oil, flaky sea salt, and cracked black pepper as the backbone. The optional balsamic glaze is the one place to stay alert — just check the label and choose a quality reduction made from grape must alone, and you're completely in the clear. Alternating the tomato and mozzarella slices and tucking in the basil as you go creates that gorgeous, restaurant-worthy presentation without any real effort. It's the kind of dish that looks like you tried much harder than you did, and every bite delivers bright, milky, herby flavor in perfect balance.
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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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