Pork 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 those ingredients sing, though a touch of balsamic glaze can add a gorgeous sweet-tangy finish if you're feeling it. The whole thing comes together in minutes with nothing more than a sharp knife and a serving platter, making it one of the most effortless crowd-pleasers you can put on a table. Every ingredient here is naturally free from pork and pork-derived products, so there's no label-scanning or substitution stress involved — just clean, honest produce and dairy doing exactly what they do best. It works beautifully as a starter, a side alongside grilled fish or chicken, or honestly as a light lunch all on its own. The key is using the ripest tomatoes you can find, because this recipe has nowhere to hide and absolutely nowhere it needs to.
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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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