Chestnut Free No-Cook Caprese Salad
Few dishes capture the spirit 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 beautiful 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, even though it takes only minutes to assemble. Serve it immediately so the basil stays vibrant and the mozzarella stays cool and pillowy — this one is best enjoyed the moment it hits 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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