Legume 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 looks almost too pretty to eat. A generous drizzle of extra-virgin olive oil and a pinch of flaky sea salt are all it takes to bring those flavors to life, though a touch of balsamic glaze adds a gorgeous sweet-tangy finish if you're feeling fancy. The whole thing comes together in minutes with nothing more than a sharp knife and a serving platter. For anyone navigating a legume-free lifestyle, salads and dressings can be sneaky offenders — pea protein, soy-based emulsifiers, and bean-derived oils have a way of turning up in bottled dressings and pre-made sides. This recipe sidesteps all of that entirely, relying on whole, straightforward ingredients with no hidden extras to worry about. Every component is exactly what it looks like, which makes it as trustworthy as it is delicious. It's the kind of dish that works as a starter, a side, or honestly a light meal on its own when the tomatoes are at their peak.
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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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