Emulsifier Free Gluten Free Caprese Salad
Few dishes capture the essence of summer eating quite like this Italian classic — ripe tomatoes, creamy fresh mozzarella, and fragrant basil leaves layered together on a single platter. Every ingredient here is exactly what it sounds like, which is genuinely rare when you're trying to avoid the emulsifiers and stabilizers that sneak into so many store-bought dressings, sauces, and even packaged cheeses. The dressing is nothing more than a generous drizzle of extra-virgin olive oil and an optional splash of balsamic glaze, so there's no label-reading required and no hidden additives to worry about. Flaky sea salt and freshly ground black pepper finish the whole thing off with just enough seasoning to let the produce shine. It comes together in minutes with zero cooking, making it an effortless choice for a starter, a light lunch, or a side dish that looks far more impressive than the effort involved. The key is using the ripest tomatoes you can find — they carry the whole dish.
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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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