Mushroom Free Gluten Free Caprese Salad
Few dishes capture the pure joy of summer eating quite like a classic caprese, and this version delivers every bit of that magic with zero fuss. Ripe, juicy tomatoes and creamy fresh mozzarella are layered together in that iconic alternating pattern, then finished with fragrant basil, a generous drizzle of extra-virgin olive oil, and a hit of flaky sea salt. The optional balsamic glaze adds a subtle sweet tang that takes the whole platter up a notch without complicating things. Every single ingredient here is naturally free from fungi, so there's no need to scan labels or swap anything out — it just works as written. This is the kind of dish that looks like you spent real effort on it but comes together in minutes, making it perfect for entertaining or a quick weeknight starter. Serve it immediately so the tomatoes stay vibrant and the mozzarella stays cool and fresh.
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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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