It doesn’t get much better this Keto Caprese Salad recipe with fresh tomatoes, creamy mozzarella cheese, and basil. However, this simple salad is taken to a whole other level with a rich, homemade balsamic glaze to top it off!
This, combined with a drizzle of salad quality extra-virgin olive oil, is all you need to make the perfect summertime dish.
Classic caprese salad recipe (insalata caprese in Italian) gets it name from the Italian island of Capri, where it is thought to have originated. This salad is also sometimes referred to as a Tomato Mozzarella Basil Salad.
It’s made using just three simple, fresh ingredients that are the absolute essence of summer! And the great news is, all ingredients in this salad are healthy.
The low carb ingredients make it the perfect side dish or light lunch that can be enjoyed by anyone on a keto or low carb diet.
One of the best things about this salad that really sets it apart is after you assemble the salad, it gets drizzled with a mouthwatering, robust homemade balsamic glaze.
The rich intense flavor in the glaze really helps highlight the sweetness of the tomatoes and compliments the creaminess of the mozzarella perfectly.
Wondering what to eat with caprese salad? Try serving it with this Lemon Dill Salmon, Tri-tip Steak or this Rosemary Lemon Chicken.
All are healthy and hearty recipes the whole family will love.
Why We Love This Recipe
- Fresh flavors: This traditional caprese salad uses such simple ingredients, yet when they are paired together, they create a wonderful combination of flavors.
- Beautiful colorful: Not only is this a delicious dish, but it’s also so pretty! Once you have layered the slices of tomato, mozzarella and basil you have all the same gorgeous colors of the Italian flag.
- Easy recipe: Anyone can make this salad. It takes very little prep time and can be on the table in under 10 minutes Slicing the cheese and tomatoes is literally the hardest part.
What’s Needed for this Keto Caprese Salad Recipe
- Tomatoes-because this is one of the main ingredients, you’ll want to use great tasting and ripe tomatoes.
- Fresh mozzarella cheese– we used a large ball of Buffalo mozzarella.
- Fresh basil leaves-this is a must to give this salad its best flavor.
- Extra virgin olive oil-you’ll want to use a high-quality olive oil.
- Balsamic vinegar-you don’t have to buy expensive balsamic for this recipe because you’ll be reducing it which intensifies the flavor.
- Flaky sea salt and black pepper– to taste.
How to Make Authentic Caprese Salad
For the Salad
Thoroughly wash and pat dry tomatoes and fresh basil.
Slice tomatoes, working from top to bottom, into evenly sized slices approximately ¼” thick, and set aside.
Discard the bottom and top slices. Cut the creamy fresh mozzarella into ¼” thick slices, as well.
On each plate, or on one large platter, start with a tomato slice, followed by mozzarella and a large, fresh basil leaf.
Repeat this pattern until you’ve added 1 tomato and approximately 3 oz. of mozzarella to each plate, finishing each arrangement with a tomato slice.
Drizzle with high-quality extra virgin olive oil.
For the Balsamic Glaze
To make the balsamic glaze, heat 1 cup of good balsamic vinegar over medium-high heat until it begins to boil.
Reduce heat and simmer until the liquid is reduced to about 1/3 of its original volume, stirring continually.
When the liquid becomes thick and syrupy, it is ready to use.
Let the balsamic reduction cool slightly before drizzling over the fresh tomato, mozzarella and basil.
Season with salt and pepper to taste and garnish with additional sprigs of fresh basil, if desired.
You can serve this salad chilled or for a softer cheese, you can serve it at room temperature.
Is Caprese Salad Keto?
Absolutely! This is plenty low carb for a keto diet. Mozzarella is packed with protein.
It is also a great source of calcium, potassium, iron, sodium, and phosphorus!
It also has 18% of your daily calcium needs in just one serving! It’s high in fat and extremely low in carbs with less than 4 grabs per I cup shredded cheese.
Ripe summer tomatoes are a great source of vitamin C, potassium, folate, and vitamin K and antioxidants.
They have only trace amounts of fat and are low in carbohydrates. There are about 3 net carbs per 3.5 ounce serving of fresh tomatoes.
They are associated with many health benefits you can read about in this article on Healthline.
Storage Tips
Wrap leftover keto caprese salad in plastic wrap or place them in an airtight container and store in the fridge for about 3 days.
The acid in the tomato juice will begin to break down the cheese after that.
It is not recommended to freeze this salad.
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What are the Best Tomatoes for Caprese Salad?
Vine ripened tomatoes during the summer months are best.
You can use:
- heirloom tomatoes
- cherry tomatoes
- plum tomatoes
- Campari tomatoes
- Roma tomatoes
- most any of your favorite juicy tomatoes in this salad
Choose whatever is in season and fresh at the farmers market or grocery store.
Tips and Variations
- You can make colorful caprese skewers for party appetizers. Use mini mozzarella balls and cherry tomatoes and tear basil into smaller pieces. Then just put them onto the skewers and drizzle with the reduction. Keep in fridge until it’s party time.
- If you’re serving a crowd, you may want to consider serving this keto caprese salad family style in a large bowl. Cut the tomatoes and mozzarella into chunks verses slices, then drizzle with the glaze and olive oil
- For even more flavor, you can drizzle the top of the salad with a little fresh pesto sauce.
- Because the flavors in this salad are so simple, you’ll want to use the best olive oil you can find. It can make all the difference the way the salad taste.
- If you have leftovers, you can add them to a sandwich or over a bed of lettuce with your favorite salad dressing for a quick and easy lunch.
Want More Healthy Salad Recipes?
Keto Caprese Salad with Balsamic Glaze
Ingredients
- 4 lg tomatoes ripe
- 12 oz mozzarella large ball
- 1 lg basil fresh bunch, washed and dried
- 3 T Extra Virgin Olive Oil salad quality
- 1 cup balsamic vinegar
- sea salt and fresh cracked pepper to taste
Instructions
For the salad
- Thoroughly wash and pat dry tomatoes and fresh basil. Slice tomatoes, working from top to bottom, into evenly sized slices approximately ¼” thick, and set aside. Discard the bottom and top slices. Cut the creamy fresh mozzarella into ¼” thick slices, as well.
- On each plate, or on one large platter, start with a tomato slice, followed by mozzarella and a large, fresh basil leaf. Repeat this pattern until you’ve added 1 tomato and approximately 3 oz. of mozzarella to each plate, finishing each arrangement with a tomato slice. Drizzle with high-quality extra virgin olive oil.
Balsamic Glaze
- Heat 1 cup of good balsamic vinegar over medium-high heat until it begins to boil. Reduce heat and simmer until the liquid is reduced to about 1/3 of its original volume, stirring continually. When the liquid becomes thick and syrupy, it is ready to use.
- Let the balsamic reduction cool slightly before drizzling over the fresh tomato, mozzarella and basil. Season with salt and pepper to taste and garnish with additional sprigs of fresh basil, if desired. You can serve this salad chilled or for a softer cheese, you can serve it at room temperature. Enjoy!
