Carrageenan Free No-Cook Caprese Salad
Few dishes capture summer as effortlessly as this classic Italian salad, where ripe tomatoes, creamy mozzarella, and fragrant basil do all the heavy lifting. The real trick here is sourcing a quality fresh mozzarella, since many commercially packaged varieties rely on carrageenan as a stabilizer — so checking that label matters more than most people realize. With a clean block of fresh mozzarella in hand, this recipe comes together with zero cooking and almost no effort at all. You simply alternate the tomato and cheese slices on a platter, tuck in the basil, and finish with a generous drizzle of good extra-virgin olive oil, flaky sea salt, and cracked black pepper. A little balsamic glaze at the end adds a sweet, tangy depth that takes the whole thing to another level. It's the kind of dish that looks stunning on a table but asks almost nothing of the cook — just great ingredients treated with respect.
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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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