Beef Free No-Cook Caprese Salad
Few dishes capture the spirit of summer quite like this classic Italian salad — ripe tomatoes, creamy fresh mozzarella, and fragrant basil leaves layered together in a way that looks almost too pretty to eat. A generous drizzle of extra-virgin olive oil and a scatter of flaky sea salt bring everything into focus, while an optional balsamic glaze adds a sweet, tangy finish that takes it over the top. The whole thing comes together without turning on a single burner, making it perfect for hot days when the last thing you want is a hot kitchen. Since every ingredient here is naturally plant and dairy based, there is absolutely nothing to second-guess — no hidden meat-based stocks, no sneaky additions, just clean, honest produce and cheese. Alternating the tomato and mozzarella slices on a platter is a small step that makes a big visual impact, so this doubles beautifully as a dinner party starter or a casual weeknight side. Serve it immediately so the tomatoes stay vibrant and the basil stays bright — this is one of those recipes where freshness is everything.
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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 ground black pepper
- 1–2 tsp balsamic glaze (optional)
Instructions
- 1
Arrange the tomato and mozzarella slices on a serving platter, alternating and slightly overlapping them.
- 2
Tuck the basil leaves between and over the slices.
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