Lupin 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 in a way that looks effortlessly stunning on any table. A generous drizzle of extra-virgin olive oil ties everything together, and an optional swirl of balsamic glaze adds a touch of sweet, tangy depth that takes it over the top. The whole thing comes together without turning on a single burner, making it one of the most satisfying recipes you can pull off in under ten minutes. For anyone navigating lupin sensitivities, this salad is naturally worry-free — every ingredient here is clean and straightforward, with no flour blends, coatings, or processed additives that could hide unexpected legume derivatives. Flaky sea salt and freshly cracked black pepper are all the seasoning you need to let those peak-season tomatoes truly shine. Serve it as a starter, a side alongside grilled proteins, or honestly just eat it straight off the platter — no one will judge you.
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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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