Lactose Free Classic Caprese Salad
Fresh mozzarella is naturally very low in lactose — the culturing and draining process removes most of it during production, which is why so many people who are sensitive to dairy find it far easier to enjoy than aged or processed cheeses. That makes this sun-ripened tomato and mozzarella arrangement a genuinely satisfying option when you want something indulgent without the digestive worry. The combination of juicy tomatoes, creamy mozzarella, and fragrant basil leaves is one of those effortlessly beautiful things that looks like it took real effort but comes together in minutes. A generous drizzle of good extra-virgin olive oil ties everything together, and a finishing hit of flaky sea salt and cracked black pepper makes every bite pop. The optional balsamic glaze adds a sweet, tangy depth that takes the whole platter to another level. Serve it as a starter, a light lunch, or a stunning side at your next dinner party — it disappears fast either way.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!