Make this easy and quick Caprese salad recipe for a colorful summertime dish!
This salad has fresh and colorful ingredients like juicy tomatoes, creamy mozzarella cheese, and fresh basil leaves with a drizzle of olive oil and balsamic vinegar.
It’s the best lunch or suppertime side dish. Delicious and delightfully low-carb!
Easy Caprese Salad
- With ingredients that can be found all year round, keto-friendly Caprese salad is always a fresh way to add color and flavor to any dish!
- Super versatile! Caprese salad can be used as a topping over a bed of salad greens (no dressing necessary!), or topped on a roasted chicken breast, low-carb crackers, or toasted cloud bread.
Ingredients for Caprese Salad
Tomatoes – Vine-ripened or farmer’s market fresh tomatoes have the best flavors, but any variety will do. Roma tomatoes are good choices because they are firm and meaty. Experiment with multi-colored grape or cherry tomatoes for an exceptional Caprese salad presentation!
Cheese – Fresh mozzarella is soft and comes shaped like a small log, or tennis-ball sized, or in mini balls called bocconcini. Any will work! Try some extra rich and tangy burrata instead of mozzarella, if you like.
Variations – Diced avocado, sliced strawberries (in moderation), chopped kalamata olives, diced red onions, or even a dash of basil pesto sauce will add new layers of flavor to Caprese salad!
How to Make Caprese Salad
- Arrange sliced tomatoes and mozzarella with basil leaves on a serving dish (per recipe below).
- Drizzle with olive oil and then balsamic vinegar.
- Season with salt and pepper and enjoy!
How to Store
For best results, enjoy Caprese salad as soon as it’s made or make up to a day ahead and chill it in the refrigerator. Store leftovers in a covered container in the refrigerator for up to 3 days and drain before using again. Use up leftovers in a Denver omelet, or add them to a zucchini pasta salad.
Low Carb Summer Salad Recipes
Have you tried this Caprese Salad Recipe? Leave a comment and rating below!
Caprese Salad Recipe
Ingredients
- 2 medium vine-ripened tomatoes sliced ¼" thick
- 8 ounces fresh mozzarella cheese sliced ¼" thick
- 8-9 basil leaves
- 1 tablespoons olive oil
- 1 tablespoons balsamic vinegar
- ¼ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
Instructions
- On a serving dish, arrange the tomatoes, mozzarella, and basil leaves, alternating between the three ingredients.
- Drizzle the olive oil and balsamic vinegar overtop.
- Sprinkle generously with salt and freshly ground black pepper.
Notes
- Enjoy fresh Caprese salad as soon as it’s made, for best results.
- To make it up to a day ahead, chill it in the refrigerator in a covered container in the refrigerator and drain any liquid off before serving.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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