Vegetarian No-Cook Caprese Salad
Few dishes capture the spirit of summer quite like this classic Italian salad, where ripe tomatoes and creamy fresh mozzarella do almost all the heavy lifting. The key is using the best ingredients you can find — when tomatoes are at peak season, every bite tastes like sunshine. Alternating the slices and tucking in fragrant basil leaves makes for a platter that looks genuinely impressive with almost zero effort. A generous drizzle of extra-virgin olive oil ties everything together, while flaky sea salt and cracked black pepper add just the right finishing touch. If you want a little extra depth, the optional balsamic glaze brings a subtle sweetness that plays beautifully against the richness of the mozzarella. Since there's no cooking involved whatsoever, this is the kind of recipe that keeps the kitchen cool and gets dinner on the table in minutes. It's proof that eating meat-free never has to feel like a compromise.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!