Mustard Free Classic Caprese Salad
Few dishes capture summer on a plate quite like this Italian classic — 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 really takes to make those ingredients sing. For anyone navigating condiment sensitivities, this recipe is a breath of fresh air — the dressing is nothing more than good olive oil, salt, and pepper, with an optional balsamic glaze that adds a touch of sweetness without any hidden ingredients to worry about. So many store-bought dressings and even restaurant salads sneak in unexpected flavor boosters, making a dish this clean and straightforward genuinely hard to find. The technique is beautifully simple: alternate your slices, tuck in the basil, and drizzle everything right before serving so nothing gets soggy. It works equally well as a starter for a dinner party or a lazy weekend lunch alongside crusty bread. Honest ingredients, zero fuss, and a result that tastes like it took far more effort than it did.
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!