Citric Acid Free No-Cook Caprese Salad
Few dishes capture summer on a plate quite like this classic Italian salad, and the beauty here is that it comes together in minutes with absolutely no cooking required. Ripe, juicy tomatoes and creamy fresh mozzarella are layered together and finished with fragrant basil, a generous drizzle of good olive oil, and a scatter of flaky sea salt — simple ingredients doing exactly what they do best. For anyone navigating citric acid sensitivities, this kind of recipe is a genuine find, since so many store-bought dressings and preserved cheeses sneak in citric acid as a preservative or flavor enhancer. Here, you control every single ingredient on that platter. The optional balsamic glaze adds a subtle sweet depth without introducing any hidden additives, and the freshness of the whole dish means there's no need for anything processed. Arrange the slices with a little care and it looks stunning enough to serve at a dinner party, yet honest enough to eat standing over the kitchen counter on a Tuesday night.
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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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