Yeast Free Classic Caprese Salad
Few dishes capture the pure pleasure of summer produce the way this layered Italian salad does. Ripe, juicy tomatoes and creamy fresh mozzarella are fanned out in alternating slices, with fragrant basil leaves tucked in between — it's as beautiful to look at as it is to eat. 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. The optional balsamic glaze adds a touch of sweet-tangy depth if you want a little extra dimension. For anyone navigating a yeast-free lifestyle, this salad is a genuinely effortless win — every single ingredient is naturally free of yeast and fermentation concerns, with no bread, vinegar-heavy dressings, or processed condiments to second-guess. Fresh mozzarella, good olive oil, and garden-ripe tomatoes are as clean and straightforward as ingredients get. There's no cooking involved, which means no shortcuts that could sneak in unwanted additives. Whether you're serving it as a starter, a light lunch, or a side at a dinner party, this is the kind of recipe that earns compliments with almost zero effort.
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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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