Shellfish Free Classic Caprese Salad
Few dishes capture the spirit of summer quite like this layered arrangement of ripe tomatoes, creamy fresh mozzarella, and fragrant basil leaves. The ingredients are simple, but the result is stunning — alternating slices fanned across a platter with bright green basil tucked in between make it look like something straight out of a trattoria. A generous drizzle of extra-virgin olive oil, a pinch of flaky sea salt, and a crack of black pepper are all it takes to bring everything together, though a touch of balsamic glaze adds a lovely sweet-tangy finish if you're feeling it. This is one of those recipes where quality ingredients do all the heavy lifting, so seek out the ripest tomatoes and the freshest mozzarella you can find. Every component here is naturally free from shellfish and ocean-derived ingredients, so there's no label-scanning or substitution stress involved — just clean, whole foods from start to finish. It comes together in minutes with zero cooking required, making it an effortless choice for a starter, a side, or an elegant light lunch.
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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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