Seed Oil Free Classic Caprese Salad
Few dishes capture summer as effortlessly as this layered arrangement of ripe tomatoes, creamy fresh mozzarella, and fragrant basil. The dressing is nothing more than a generous pour of extra-virgin olive oil, flaky sea salt, and cracked black pepper — which is exactly the point. Avoiding industrially processed seed oils can feel tricky when eating out or grabbing packaged foods, but this recipe keeps things clean by design, relying entirely on cold-pressed olive oil as its only fat. There's no hidden canola, no soybean oil lurking in a bottled dressing — just honest, whole ingredients that taste exactly like what they are. A drizzle of balsamic glaze at the end adds a touch of sweetness that makes the whole platter feel a little more special. It comes together in minutes and looks stunning on the table, which makes it just as fitting for a weeknight dinner as it is for entertaining guests.
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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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