MSG 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 almost too pretty to eat. The ingredients are refreshingly simple, and every single one of them is naturally free from added glutamates, so there's no label-reading anxiety here. Ripe, in-season tomatoes do the heavy lifting on flavor, and a generous drizzle of extra-virgin olive oil ties everything together with a rich, grassy finish. Flaky sea salt and freshly cracked black pepper are all the seasoning this salad needs, though a touch of balsamic glaze adds a sweet, tangy note if you want a little extra depth. The technique is as easy as slicing and layering — no cooking required, no hidden sauces, no processed shortcuts. It's the kind of dish that proves clean, whole ingredients are always enough when you start with quality produce and good olive oil.
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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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