Shellfish Free No-Cook Caprese Salad
Few dishes capture the spirit of summer quite like this classic Italian salad, built entirely from ripe tomatoes, creamy fresh mozzarella, and fragrant basil leaves. The beauty here is that no heat is required — just a little thoughtful layering and a generous drizzle of good extra-virgin olive oil. Flaky sea salt and freshly cracked black pepper do the heavy lifting on flavor, and an optional ribbon of balsamic glaze adds a touch of sweet-tangy depth that takes the whole platter up a notch. Because the ingredient list is so clean and straightforward, there's zero guesswork about hidden seafood-derived additives or cross-contact risks that can sneak into more complex restaurant dishes. Everything on the plate is exactly what it looks like — honest, vibrant, and completely fuss-free. It's the kind of recipe that impresses guests without stressing out the cook, and it comes together in minutes with almost no cleanup. Serve it as a starter, a side, 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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