Pescatarian No-Cook Caprese Salad
Few dishes capture the spirit of summer eating quite like this one — ripe tomatoes, creamy fresh mozzarella, and fragrant basil leaves layered together on a platter and finished with a generous drizzle of extra-virgin olive oil. The beauty here is that no heat is required, which means the ingredients stay bright, fresh, and exactly as good as they are the moment you slice them. Flaky sea salt and cracked black pepper do the heavy lifting on seasoning, and an optional balsamic glaze adds a sweet, tangy finish that takes the whole thing up a notch. This is the kind of recipe that proves simple ingredients, treated with a little care, can outshine almost anything more complicated. It fits naturally into a pescatarian lifestyle since every component is plant-based or dairy — no substitutions or workarounds needed. Serve it as a starter, a side alongside grilled fish, or honestly just as the main event with good crusty bread to soak up the olive oil pooling at the bottom of the platter.
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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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