Mushroom Free No-Cook Caprese Salad
Few dishes capture the spirit of summer quite like this classic Italian salad, built entirely from ingredients that shine on their own. Ripe, juicy tomatoes and creamy fresh mozzarella are layered in an overlapping arrangement, then finished with fragrant basil, a generous drizzle of extra-virgin olive oil, and a scatter of flaky sea salt. An optional balsamic glaze adds a touch of sweet acidity that ties everything together beautifully. The best part is that there is absolutely no cooking involved — just a little thoughtful assembly and you have something that looks genuinely impressive on the table. For anyone navigating a fungi-free diet, this recipe is a natural fit since every single ingredient is straightforward and clean, with zero hidden surprises to worry about. It works equally well as a starter, a light lunch, or a side alongside grilled proteins. Simple, vibrant, and endlessly satisfying, this is the kind of dish you will find yourself making on repeat all season long.
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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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