Pescatarian Classic Caprese Salad
Few dishes capture the spirit of summer quite like this layered arrangement of ripe tomatoes, creamy fresh mozzarella, and fragrant basil. The key is using the best ingredients you can find — when tomatoes are at peak ripeness and the mozzarella is genuinely fresh, the whole thing practically glows on the plate. A generous drizzle of extra-virgin olive oil ties everything together, while flaky sea salt and cracked black pepper bring just enough contrast to make each bite sing. The optional balsamic glaze adds a subtle sweet tang that takes the whole salad up a notch without overwhelming those clean, bright flavors. This is the kind of recipe that looks far more impressive than the effort it requires — no cooking, no fuss, just beautiful layering and a confident hand with the olive oil. It fits naturally into a plant-forward, seafood-friendly lifestyle since every ingredient here is straightforward, whole, and completely free of meat. Whether you're serving it as a starter at a dinner party or a lazy weeknight side, it never fails to disappear fast.
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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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