Emulsifier Free No-Cook Caprese Salad
Few dishes capture the spirit of summer 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 extra-virgin olive oil, and a scatter of flaky sea salt — simple ingredients doing exactly what they do best. For anyone navigating emulsifier-free eating, this recipe is a natural fit because every component is completely whole and unprocessed, with no dressings, sauces, or packaged shortcuts that might sneak in unwanted additives. Store-bought dressings and even some flavored oils are common culprits for hidden emulsifiers, so the fact that this salad relies on pure olive oil makes it genuinely stress-free to prepare. The optional balsamic glaze adds a touch of sweetness and acidity that takes the whole platter to another level without compromising anything. Arrange it on your best serving dish, let those colors do the talking, and get ready for it to disappear fast.
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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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