Peanut Free No-Cook Caprese Salad
Few dishes capture the spirit of summer quite like this classic Italian salad, built entirely from fresh, whole ingredients that need zero heat to shine. Ripe tomatoes, creamy mozzarella, and fragrant basil leaves are layered together and finished with a generous drizzle of extra-virgin olive oil — it's the kind of plate that looks stunning with almost no effort at all. A scatter of flaky sea salt and cracked black pepper pulls everything into focus, and a touch of balsamic glaze adds a sweet, tangy depth if you're feeling fancy. Because this recipe sticks to pure, simple ingredients, there's no need to scan labels or worry about hidden additives sneaking into your meal. It comes together in minutes, making it an ideal starter, side, or light lunch when you want something fresh and fuss-free. The alternating layers of tomato and mozzarella make it as beautiful on the table as it is satisfying to eat.
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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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