Caprese salad: tomatoes, mozzarella, basil, olive oil and salt, assembled in ten minutes with no cooking required.
Glossy tomatoes, mozzarella yielding beneath the knife, basil added at the last moment and a drizzle of olive oil catching the light. In ten minutes, the plate captures the spirit of high summer. The tomatoes bring juice and a gentle acidity, the mozzarella a milky softness, the basil freshness, while the salt enhances the tomatoes’ flavor. Serve cold or just below room temperature, never heated. This recipe is part of my collection of keto soups and salads.
What is caprese salad?
It combines slices of tomato and mozzarella, fresh basil, a drizzle of extra virgin olive oil and a pinch of salt added at the last moment. No elaborate dressing or cooking: every ingredient remains visible, recognizable and contributes to the finished dish.
For one serving, allow 2 tomatoes, 1 ball of mozzarella, preferably made with buffalo milk, a generous handful of fresh basil, extra virgin olive oil and a pinch of sea salt. Alternate red and white slices on the plate, with basil scattered over the top, for an instantly recognizable green, red and white contrast. The oil rounds out the flavors, the salt enhances them, and the quality of the ingredients gives the salad its character.
A fresh, summery combination
Caprese showcases simple ingredients chosen for their freshness and ripeness. With fragrant seasonal tomatoes, very fresh basil and good mozzarella, it brings together juiciness, softness and herbal aromas. Its success lies in its quick preparation and presentation: with just a few simple steps, it is ready to serve for lunch, at a picnic, as a light starter or alongside something grilled.
The main ingredients
Tomatoes form the base and provide most of the juice. Ripe, fragrant and juicy yet firm enough to slice neatly, their gentle acidity balances the mozzarella. Even slices, cut with a sharp or serrated knife, preserve the flesh and minimize juice loss. The mozzarella brings milky softness: fresh buffalo mozzarella, supple and mild, should be drained thoroughly before slicing to avoid leaving the plate watery.
Fresh basil adds an herbal fragrance: its leaves retain their aroma best when handled gently and scattered over the salad just before serving. Extra virgin olive oil coats the ingredients and makes up most of the dressing, so choose one that tastes good uncooked. Salt brings everything to life; use a fairly generous pinch, adjusting to suit the ripeness of the tomatoes. Anyone avoiding dairy products, lactose or A1 casein should adapt their choice of cheese accordingly.
Texture, serving and accompaniments
Keep the presentation simple: alternate tomato and mozzarella slices, scatter basil over the top, then add a drizzle of oil and salt just before serving to preserve the freshness of the basil and the neat appearance of the slices. The ideal texture is easy to recognize: juicy tomatoes that hold their shape, tender, moist mozzarella that is not sitting in a pool of liquid, vibrant green basil, and a little juice at the bottom with no emulsified dressing.
Preparation takes 10 minutes, and all you need is a knife and a bowl. Enjoy it cold or just below room temperature; do not heat it. It works as a starter for one or as a side dish with a fish fillet, chicken or air fryer zucchini. To prepare ahead, keep the ingredients separate and assemble at the last moment; refrigerate leftovers promptly in a sealed container and eat them soon. With 8 g of net carbs per serving, this salad is low in carbohydrates.
For more low-carb ideas, browse all my keto recipes.
Caprese salad
Ingredients
- 2 tomatoes
- 1 ball mozzarella (buffalo)
- 1 generous handful fresh basil
- 1 generous drizzle extra virgin olive oil
- 1 generous pinch salt (Celtic sea salt)
Instructions
- Cut the tomatoes into nice slices. Tip: lay the tomato on its side, then slice starting from the bottom to reveal a pretty pattern. If you stand the tomato on its base and slice from the side, this pattern will not be visible and the insides are more likely to fall out.2 tomatoes
- Slice the mozzarella.1 ball mozzarella (buffalo)
- Scatter the basil over the top.1 generous handful fresh basil
- Drizzle generously with olive oil.1 generous drizzle extra virgin olive oil
- Season with salt to taste, fairly generously.1 generous pinch salt (Celtic sea salt)
