Legume Free No-Cook Caprese Salad
Few dishes capture the pure joy of summer produce the way a classic Caprese does. Ripe, juicy tomatoes and creamy fresh mozzarella are layered together in alternating slices, then finished with fragrant basil, a generous drizzle of extra-virgin olive oil, and a scatter of flaky sea salt. The optional balsamic glaze adds a subtle sweet tang that ties every bite together beautifully. There is no cooking involved whatsoever — just a little thoughtful arranging and you have something that looks genuinely stunning on the table. For anyone navigating a legume-free lifestyle, this is the kind of recipe that requires zero substitutions or label-checking stress, since every ingredient here is naturally in the clear. It is the sort of dish that proves simple food, done well, is almost always the most satisfying. Serve it immediately while the tomatoes are at their freshest and the mozzarella is still cool and pillowy.
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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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