Turkey Free Classic Caprese Salad
Few dishes capture the pure pleasure of summer produce the way this layered salad does. Ripe tomatoes and creamy fresh mozzarella are sliced to the same thickness so every bite delivers a perfect ratio of both, with fragrant basil leaves tucked in between for color and that unmistakable herby lift. A generous drizzle of extra-virgin olive oil ties everything together, and a pinch of flaky sea salt and cracked black pepper is genuinely all the seasoning it needs. If you want a little extra depth, a thin drizzle of balsamic glaze adds a sweet, tangy finish that makes the whole platter feel restaurant-worthy. The ingredient list is short and completely plant- and dairy-forward, so there is no meat of any kind to navigate — just honest, beautiful produce doing all the work. Assembly takes only a few minutes and requires nothing more than a sharp knife and a good eye for arrangement, making it an effortless centerpiece for any table.
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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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