Xanthan Gum Free 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's almost too pretty to eat. The ingredients are completely clean and whole, which means there's no need to scrutinize labels for hidden thickeners or stabilizers that can sneak into processed foods. Every component here is exactly what it looks like: real tomatoes, real cheese, real olive oil. A drizzle of extra-virgin olive oil and a pinch of flaky sea salt do all the heavy lifting, letting the natural flavors shine without any additives doing the work. The optional balsamic glaze adds a sweet, tangy finish that takes the whole platter up a notch. It comes together in minutes with nothing more than a sharp knife and a good eye for arrangement, making it as effortless as it is impressive. Whether you're serving it as a starter or a light side, this is the kind of dish that disappears fast.
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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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