Cashew Free No-Cook Caprese Salad
Few dishes capture summer on a plate 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 ties everything together, and a finishing touch of flaky sea salt and cracked black pepper brings out every bit of flavor. If you have balsamic glaze on hand, a thin drizzle over the top adds a subtle sweet tang that takes the whole thing up a notch. The best part is that there is absolutely no cooking involved — just slice, arrange, and serve. For anyone navigating tree nut allergies, this recipe is naturally worry-free since every ingredient is straightforward and easy to verify at a glance. It works beautifully as a starter, a light lunch, or a side dish alongside grilled proteins. When tomatoes are at their peak, this is honestly one of the most satisfying things you can put on the table.
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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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