BHA & BHT Free No-Cook Caprese Salad
Few dishes capture summer the way a well-made caprese does — ripe tomatoes, creamy fresh mozzarella, and fragrant basil layered together in a way that feels almost too beautiful to eat. The good news is that it tastes even better than it looks. For anyone navigating preservative concerns, this kind of recipe is a genuine relief, because every ingredient here is whole and unprocessed — no packaged dressings, no shelf-stable shortcuts, nothing hiding a chemical you'd rather avoid. Ripe tomatoes and quality extra-virgin olive oil do all the heavy lifting on flavor, with flaky sea salt and cracked black pepper adding just the right finish. A drizzle of balsamic glaze pulls everything together with a touch of sweetness if you're feeling it. Since there's zero cooking involved, you're not relying on any processed pantry staples that might sneak in unwanted additives. Arrange it on a platter, bring it to the table, and watch it disappear before you've even sat down.
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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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