Pistachio 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 really takes to make the whole thing sing, though a touch of balsamic glaze adds a sweet, tangy finish if you're feeling fancy. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just honest, beautiful produce doing its thing. The alternating arrangement of tomato and mozzarella isn't just for looks; it ensures every bite gets a little of everything, including those tucked-in basil leaves that bring a subtle peppery brightness. This is the kind of recipe that proves simple food, made with quality ingredients, is almost always the most satisfying. Pull it out for a dinner party starter, a backyard lunch, or honestly just a Tuesday when the tomatoes at the market look too good to pass up.
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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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