Turkey Free No-Cook Caprese Salad
Few dishes capture the ease and beauty of summer eating quite like this classic Italian salad. Ripe, juicy tomatoes and creamy fresh mozzarella are layered together in an arrangement that looks far more impressive than the effort it takes to pull off. Fresh basil leaves tucked between the slices add a fragrant, herby lift, while a generous drizzle of extra-virgin olive oil ties everything together with richness and depth. A scatter of flaky sea salt and cracked black pepper is all the seasoning this needs, though a drizzle of balsamic glaze takes it somewhere truly special. There is no cooking, no marinating, and no complicated technique — just quality ingredients doing exactly what they do best. It is the kind of dish that works as a starter, a side, or honestly the centerpiece of a light warm-weather meal.
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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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