Red Meat Allergy Friendly 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 feels both effortless and impressive. It's naturally free from red meat and any of the hidden animal proteins that can make restaurant salads a gamble, so you can dig in without a second thought. The ingredient list is refreshingly short: just produce, fresh cheese, good olive oil, and seasoning — nothing processed, nothing ambiguous. A drizzle of extra-virgin olive oil and a pinch of flaky sea salt do most of the heavy lifting, letting the quality of each component shine through. If you want a little extra depth, the optional balsamic glaze adds a sweet, tangy finish that takes the whole platter up a notch. Arrange everything on a big serving board and it looks stunning at a dinner party, yet it comes together in minutes with nothing more than a sharp knife and a steady hand.
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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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