An easy caprese salad with balsamic vinegar that tastes like summer. Keto and low carb, this is one of my favorite summer lunches.

Ingredients

Salad:

2 medium tomatoes

8 oz fresh whole-milk mozzarella

9 medium basil leaves

½ teaspoon Diamond Crystal kosher salt (or ¼ teaspoon sea salt)

¼ teaspoon freshly ground black pepper

Dressing:

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

Instructions

1. In a small bowl, whisk the dressing ingredients with a small hand whisk until they emulsify into a smooth salad dressing. Set aside.

2. Slice the tomatoes thinly. Aim to get a total of 10 slices.

3. Using a sharp knife, slice the mozzarella thinly into 9 rounds.

4. Arrange the tomato and mozzarella slices on a platter, alternating and overlapping each other. Arrange the basil leaves on top, as shown in the photos.

5. Sprinkle the salad with salt and pepper. Drizzle with the salad dressing. 

Nutrition Info

Most of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and/or linked products are not guaranteed to be gluten-free. Nutrition info is approximate and may contain errors, so you should independently verify it.