Pecan Free No-Cook Caprese Salad
Few dishes capture summer on a plate quite like this classic Italian salad — ripe tomatoes, creamy fresh mozzarella, and fragrant basil leaves layered together in a way that looks almost too pretty to eat. A generous drizzle of extra-virgin olive oil and a scatter of flaky sea salt bring everything into focus, while an optional swirl of balsamic glaze adds a touch of sweet, tangy depth. The whole thing comes together without turning on a single burner, making it ideal for hot days when the last thing you want is a warm kitchen. Tree nut allergies can make restaurant salads and store-bought dressings a real gamble, but every ingredient here is naturally straightforward — no hidden additives, no mystery blends, just honest produce and good cheese. Serve it immediately so the tomatoes stay vibrant and the mozzarella stays cool and silky. It works beautifully as a starter, a side alongside grilled proteins, or honestly just as lunch on its own with some crusty bread nearby.
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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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