Soy Free Classic Caprese Salad
Few dishes capture summer on a plate the way this Italian classic does — ripe tomatoes, creamy fresh mozzarella, and fragrant basil leaves layered together in a way that's almost too pretty to eat. A generous drizzle of extra-virgin olive oil ties everything together, and a pinch of flaky sea salt and cracked black pepper brings out the natural sweetness of the tomatoes. The optional balsamic glaze adds a subtle tang that takes the whole thing to another level. Every single ingredient here is naturally free from soy, so there's no label-scanning or ingredient-swapping required — just honest, whole foods doing exactly what they're supposed to do. It's the kind of recipe that proves simple cooking can also be the most impressive cooking. Serve it as a starter, a side, or honestly just eat it straight off the platter — no judgment.
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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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