Honey Free Classic Caprese Salad
Few dishes capture the spirit of summer quite like this layered arrangement of ripe tomatoes, creamy fresh mozzarella, and fragrant basil. The ingredients are simple, but when they're this good, simple is all you need. A generous drizzle of extra-virgin olive oil ties everything together, while flaky sea salt and cracked black pepper bring just enough seasoning to let each component shine. For anyone avoiding sweeteners, this is a naturally clean recipe — no hidden syrups or sweetened dressings in sight. The optional balsamic glaze is the only ingredient worth a second glance, so just check the label or skip it entirely; the salad is absolutely stunning without it. Everything else on the ingredient list is straightforwardly whole and unprocessed. This 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 spread. The alternating layers of red and white with pops of green basil look almost too pretty to eat — almost.
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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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