This Caprese Salad Keto is a simple Italian dish that can be whipped up in a snap and it’s naturally low in carbohydrates, high in fat and low in protein. A.KA. its the perfect meal for someone on a Keto or low carb diet.
What Sets This Caprese Salad Apart?
Instead of just pouring on regular balsamic vinegar like most recipes call for, I bumped up the flavor of the salad by making a balsamic reduction. The balsamic reduction is thicker, sweeter and less acidic than straight vinegar. It is also stickier so it clings to each bite instead of sliding off of the tomatoes and onto the bottom of the plate.
Ingredients for Caprese Salad Keto
Caprese salads are simple to make with only 5 ingredients.
- Heirloom Tomatoes & Cherry Tomatoes
- Young Basil (small leaves)
- Olive Oil
- Fresh Mozzarella Cheese
- Balsamic Vinegar
How to Assemble the Salad
This salad is easy to assemble and plate. But the unique spin I added was the balsamic vinegar reduction. Since making the reduction takes the longest amount of time. Start with this step first:
How to Make a Balsamic Reduction
A balsamic reduction is exactly what it sounds like: reduced balsamic vinegar! So making it is easy as one, two, three. Simply pour the vinegar into a small sauce pan and simmer it until it has reduced down to about 1/3rd of the original amount. You’ll know the reduction is done by testing it with a spoon…
Scoop up a spoonful of balsamic vinegar and then let it run off the spoon. If the vinegar leaves a thick coating behind on the spoon, then that’s how you’ll know the reduction is done. Turn off the heat IMMEDIATELY so that the vinegar doesn’t burn. Trust me. You don’t want the reduction to burn. It stinks and becomes nearly impossible to scrape off of the pot. I have a pot sitting in my sink since last night with a lava rock like substance on the bottom.
Assemble the Salad
Start by slicing the heirloom tomatoes into thin slices. Next, cut the cherry tomatoes in half on a diagonal.
Start with a big flat plate and place a layer of tomatoes on the bottom. Pour halved cherry tomatoes on top and fold some shredded mozzarella into the tomatoes. Take fresh basil and look for the smallest leaves. Garnish the top of the salad with the basil. Drizzle the balsamic reduction and olive oil onto the salad with a spoon. Then season it generously with Himalayan sea salt and fresh black pepper. Serve immediately and enjoy!
What Kind of Tomatoes Should I Use?
You can use any kind of tomatoes you like as long as they’re fresh and in season! The best tomatoes come from farms near by or your own garden. These tomatoes will have an intense flavor. If the tomatoes are out of season or imported the salad will be bland.
I like using a combination of tricolored heirloom and grape tomatoes. I find that the smaller the tomato is the more flavorful it will be. So aim to buy tomatoes that are on the smaller side.
How to Store Caprese Salad
Caprese Salad isn’t the kind of salad you can make in advance and put in the fridge for later. Tomatoes can’t be stored in the fridge. They get mealy (gritty). It’s best to wait to cut the tomatoes and assemble the salad right before serving.
This salad is best served room temperature or cold.
Caprese Salad (Keto)
- 1/2 C Balsamic Vinegar
- 3 Heirloom Tomatoes
- 1 C Cherry Tomateos halved
- 8 oz Mozzerella Cheese shredded
- 1/4 C Basil
- 1 tbsp Olive Oil
Make the Balsamic Reduction
- Place the balsamic vinegar in a a small sauce pan over low heat. Allow to simmer until it has been reduced by 1/3rd. It's done when the vinegar coats the back of a spoon.
Assemble the Salad
- Cut the heirloom tomatoes into thin slices and halve the cherry tomatoes. Assemble them on a white plate and add shredded motzerella and basil leaves. Add the olive oil balsamic reduction and season with salt and pepper.