Brazil Nut Free No-Cook Caprese Salad
Few dishes capture the essence of summer quite like this classic Italian salad, built entirely from ripe tomatoes, creamy fresh mozzarella, and fragrant basil leaves. The beauty here is in the simplicity — no heat, no fuss, just gorgeous ingredients layered together and finished with a generous drizzle of extra-virgin olive oil. Flaky sea salt and freshly cracked black pepper do the heavy lifting on flavor, and a touch of balsamic glaze adds a sweet, tangy finish if you're feeling fancy. Since the whole dish comes together with whole, recognizable ingredients, there's no need to scrutinize labels or worry about hidden additives sneaking into your meal. Alternating the tomato and mozzarella slices on a platter makes it look like something straight out of a trattoria, yet it genuinely takes just a few minutes to assemble. It's the kind of recipe that works as a starter, a light lunch, or a showstopping side at any gathering where you want something fresh and effortlessly impressive.
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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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