This keto caprese salad is a colourful salad for summer when tomatoes are at their best. It’s a simple Italian mozzarella and tomato salad with basil, drizzled in oil and balsamic vinegar.
A caprese salad is best with good quality fresh ingredients. The tomatoes must be ripe, the mozzarella should be the best you can buy. Ideally use mozzarella made from water buffalo milk for it’s rich and creamy texture. Burrata is another cheese you could use. The basil should be fresh and fragrant. The smaller leaves have more flavour.
You can layer slice alternating slices of tomatoes and mozzarella or serve the sliced tomatoes with torn pieces of mozzarella. Either way looks and tastes good.
I like to serve mine with a drizzle of pesto which is not the traditional recipe but it’s an extra taste of basil. Entirely optional as whether you use this in your caprese salad.
BEST TOMATO VARIETY FOR CAPRESE SALAD
With tomato being one of the main ingredients of a caprese salad it is important that they are red, ripe and taste good. Serving a keto caprese salad with flavourless tomatoes will not be enjoyable.
There is no hard and fast rule what variety of tomato to use for this low carb salad and using a variety will add to the salad. Even green tomatoes can be used and can be seen in caprese salads in Southern Italy. Perhaps use a mix of large salad and cherry tomatoes for variety.
To get the best taste from your tomatoes do not keep them in the fridge. They need to be kept at room temperature.
To really bring out the taste of your tomatoes, sprinkle the slices with salt and leave for 30 minutes.
If you only have access to the milky store mozzarella, you can improve it by draining it from its packaging a few hours before use, rinse it, pat it dry and set aside to dry. Once dry, place in in a small dish of olive oil and turn occasionally.
HOW LONG DOES KETO CAPRESE SALAD KEEP?
Ideally a caprese salad should be served and enjoyed immediately. If somehow you have any leftover, if can stay in the fridge for 2 to 3 days. If any excess juice appears, drain it before enjoying another portion.
- 2 large tomatoes
- 8 ounces mozzarella cheese
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 14 basil leaves
- 1 teaspoon salt
- 1 tablespoon pesto to serve (optional)
Slice the tomatoes into slices and place on a plate. Sprinkle with salt and let sit for 10 minutes.
Add 1 tablespoon of olive oil to the tomatoes and gently toss the slices.
Slice the mozzarella ball.
Arrange alternative layers of tomato and mozzarella on a plate.
Place a basil leaf in between each slice.
Drizzle with the remaining olive oil and balsamic vinegar.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.