Cinnamon Free No-Cook Caprese Salad
Few dishes capture the spirit of summer quite like this classic Italian salad, and the beauty is that it comes together without turning on a single burner. Ripe, juicy tomatoes and creamy fresh mozzarella are layered in an alternating pattern, then finished with fragrant basil, a generous drizzle of extra-virgin olive oil, and a scatter of flaky sea salt and black pepper. A touch of balsamic glaze adds a subtle sweet-tangy note if you're feeling fancy, though the salad is stunning even without it. For anyone navigating a sensitivity to warming spices, this is the kind of recipe that feels like a safe haven — every ingredient is straightforward, and there's nothing hiding in a spice blend or pre-made sauce. The whole thing is assembled rather than cooked, which means the flavors stay bright and the textures stay perfect. It works beautifully as a starter, a light lunch, or a showstopping side at a dinner party where you want something that looks far more effortful than it actually is.
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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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