This recipe for Caprese salad is so easy to make for a colorful and refreshing dish with gourmet appeal.
Thick-sliced tomatoes are topped with mozzarella cheese and basil leaves, then drizzled with balsamic vinegar and olive oil.
We Love this Caprese Salad Because…
- Tomato Caprese salad has simple and fresh ingredients.
- Juicy and sweet tomatoes, combine tastefully with fragrant basil leaves, creamy mozzarella cheese, and sweet and slightly tart balsamic vinegar.
- This salad is fresh, light, and summery.
- Serve caprese salad over greens, grilled chicken, or as an open-faced sandwich on cloud bread.
Caprese Salad Ingredients
Tomatoes: Use the freshest tomatoes for the best and sweetest flavor. Homegrown or Farmer’s market tastes the best, or try vine-ripened tomatoes from the supermarket.
Mozzarella: Fresh mozzarella is soft and creamy, unlike mozzarella cheese for shredding. It’s perfect for absorbing the tangy vinegar and seasonings in this recipe.
Dressing: Balsamic and olive oil are a perfect pair, but if you want a little extra zing, use a store-bought Italian or Greek dressing.
Variations
Add slices of avocado, Greek olives, or a swipe of kale pesto on the mozzarella to change up the flavor profile.
Make a scoopable salad using halved cherry or grape tomatoes, bocconcini (small balls of fresh mozzarella cheese), and basil cut into ribbons (AKA chiffonade).
No mozzarella? Look for burrata or, in a pinch, a small scoop of ricotta. Small-curd cottage cheese nestled between the tomatoes works, too.
How to Make Caprese Salad
- Arrange tomatoes, mozzarella, and basil in an alternating circular pattern on a serving dish.
- Drizzle with balsamic vinegar and olive oil and sprinkle with salt and pepper (recipe below).
- Serve immediately.
Leftover Caprese Salad
Caprese salad tastes best when it’s fresh, but can be kept covered in the refrigerator for up to 3 days. Drain and season with a little salt and pepper before serving again. Leftovers can be chopped up and added to a low-carb wrap with lettuce and a slice of red onion or a few pepperoncini peppers. Leftovers can also be added to a grilled vegetable salad or a Denver omelet.
Low Carb Summer Salad Recipes
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Caprese Salad Recipe
Equipment
Ingredients
- 2 medium vine-ripened tomatoes sliced ¼" thick
- 8 ounces fresh mozzarella cheese sliced ¼" thick
- 8-9 leaves fresh basil
- 1 tablespoons olive oil
- 1 tablespoons balsamic vinegar
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper freshly ground, 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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