Nutmeg 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 tie everything together, though a ribbon of balsamic glaze adds a lovely sweet-tangy finish if you're feeling fancy. Many classic Italian-inspired recipes sneak in warm spices that can be hard to spot on a label, but this one keeps things beautifully clean — every ingredient is exactly what it looks like, nothing hidden. The technique is as simple as slicing and layering, so there's no cooking required and no risk of anything unexpected making its way into the dish. Ripe, in-season tomatoes make the biggest difference here, so it's worth seeking out the best ones you can find at the market. Serve it as a starter, a light lunch, or a showstopping side alongside grilled proteins — it earns its place at the table every single time.
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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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