Hazelnut Free Gluten Free Caprese Salad
Few dishes capture summer on a plate quite like this classic Italian salad, layered with juicy ripe tomatoes, creamy fresh mozzarella, and fragrant basil leaves. The combination is simple but genuinely stunning — the kind of thing that looks like you spent way more effort than you actually did. A generous drizzle of extra-virgin olive oil ties everything together, and an optional swirl of balsamic glaze adds a sweet, tangy depth that takes it over the top. For anyone navigating tree nut allergies, this recipe is a natural fit — every ingredient here is clean and straightforward, with zero risk of hidden hazelnut oils or nut-based dressings sneaking in. Just slice, layer, season, and serve. It works beautifully as a starter, a side, or honestly a light lunch on its own. Fresh, unfussy, and completely crowd-pleasing.
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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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