Chicken Free No-Cook Caprese Salad
Few dishes capture the spirit of summer quite like this classic Italian salad — ripe tomatoes, creamy fresh mozzarella, and fragrant basil leaves layered together on a platter and finished with a generous drizzle of extra-virgin olive oil. It's the kind of recipe that lets truly good ingredients do all the talking. A scatter of flaky sea salt and freshly cracked black pepper bring everything into focus, and an optional ribbon of balsamic glaze adds a sweet, tangy depth that takes it over the top. There's no stove, no oven, and no complicated technique — just a little thoughtful arranging and you're done. Since every ingredient here is straightforward and plant- or dairy-based, it's naturally free from any poultry concerns without requiring a single substitution. This is the perfect centerpiece for a warm-weather spread, a dinner party starter, or an effortless weeknight side that looks far more impressive than the effort involved.
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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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