Wheat Free No-Cook Caprese Salad
Few dishes capture summer on a plate quite like this classic Italian salad — ripe, juicy tomatoes layered with creamy fresh mozzarella, fragrant basil leaves, and a generous drizzle of good olive oil. Every single ingredient here is naturally free from wheat and gluten, so there's no swapping, substituting, or label-squinting required. That's the beauty of a recipe built entirely on fresh, whole foods — it just works without any workarounds. A finishing touch of flaky sea salt and cracked black pepper pulls everything together, and a drizzle of balsamic glaze adds a sweet, tangy depth if you're feeling fancy. The whole thing comes together on a single platter with zero cooking, making it as effortless as it is impressive. Serve it immediately while the tomatoes are at their peak and the mozzarella is still cool and pillowy — this one disappears fast.
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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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