Mushroom Free Classic Caprese Salad
Few dishes capture the pure joy of summer eating quite like this layered arrangement of ripe tomatoes, creamy fresh mozzarella, and fragrant basil. The key is using the best ingredients you can find — juicy, in-season tomatoes and good-quality extra-virgin olive oil make all the difference here. Each slice is fanned out and slightly overlapping, with basil tucked in between, so the whole platter looks as stunning as it tastes. A finishing drizzle of balsamic glaze adds a sweet, tangy depth that ties everything together beautifully. This is one of those recipes where simplicity is the whole point — no cooking, no fuss, just clean and vibrant flavors on a plate. It's naturally free from fungi of any kind, so anyone avoiding them can dig in without a second thought or a label to scrutinize.
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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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