Eggless Gluten Free Caprese Salad
Few dishes capture the spirit of summer quite like a classic Caprese, and this version delivers every bit of that sun-drenched Italian magic. Ripe, juicy tomatoes and creamy fresh mozzarella are layered together and finished with fragrant basil, a generous pour of extra-virgin olive oil, and a drizzle of balsamic glaze for a little sweet-tangy depth. The whole thing comes together in minutes with zero cooking required — just thoughtful assembly and quality ingredients doing all the heavy lifting. Since every component here is naturally free of eggs, there's no need to scrutinize labels or swap anything out; it's simply a clean, beautiful dish by design. Flaky sea salt and freshly ground black pepper at the end make the flavors pop in a way that feels effortlessly restaurant-worthy. Serve it immediately so the tomatoes stay vibrant and the mozzarella stays cool and pillowy — this one is best enjoyed the moment it hits the table.
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Learn more →Ingredients
4 servings
- 3 large ripe tomatoes (about 1 ½ lb), sliced ¼ inch thick
- 8 oz fresh mozzarella, sliced ¼ inch thick
- ½ cup fresh basil leaves
- 3 tbsp extra-virgin olive oil
- 1 tbsp balsamic glaze (optional)
- ½ tsp flaky sea salt
- ¼ tsp black pepper, freshly ground
Instructions
- 1
Arrange the tomato and mozzarella slices on a serving platter, alternating and slightly overlapping them in a single layer.
- 2
Tuck the basil leaves between and over the tomato and mozzarella slices.
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