Introduction
The Caprese salad, born on the sun-drenched Isle of Capri, embodies the colors of the Italian flag: red, white, and green. This naturally keto-friendly dish dates back to the 1920s when it was first served at the luxurious Grand Hotel Quisisana. The beauty of Caprese lies in its simplicity and the quality of its ingredients - a philosophy that perfectly aligns with the clean-eating principles of the ketogenic diet. During the height of summer, when tomatoes are at their sweetest and basil grows abundantly in Italian gardens, this salad graces tables from Naples to Milan, offering a refreshing respite from the Mediterranean heat.
Ingredients
• 4 large ripe heirloom tomatoes (about 2 pounds), sliced 1/4-inch thick
• 16 ounces fresh buffalo mozzarella, sliced 1/4-inch thick
• 1 cup fresh basil leaves, large leaves torn in half
• 1/4 cup extra virgin olive oil (preferably Italian)
• 1 teaspoon flaky sea salt (such as Maldon)
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons aged balsamic vinegar (optional)
Step 1:
Allow mozzarella and tomatoes to come to room temperature for best flavor, about 30 minutes before preparation
Step 2:
Slice tomatoes into 1/4-inch thick rounds, discarding the ends
Step 3:
Slice mozzarella into 1/4-inch thick rounds
Step 4:
On a serving platter, arrange tomato and mozzarella slices in an alternating pattern, slightly overlapping
Step 5:
Tuck fresh basil leaves between the tomato and mozzarella slices
Step 6:
Drizzle with extra virgin olive oil and optional balsamic vinegar
Step 7:
Season with flaky sea salt and freshly ground black pepper just before serving
Q: Can I make this ahead of time?
A: While best assembled just before serving, components can be prepared up to 2 hours in advance and stored separately
Q: Why is my salad watery?
A: This can happen if the mozzarella isn't properly drained or if the tomatoes are too cold when sliced. Pat mozzarella dry and ensure ingredients are at room temperature
Q: Is this recipe truly keto-friendly?
A: Yes, with only 6g of carbohydrates per serving, this recipe fits well within keto dietary guidelines
• Choose tomatoes that are firm but give slightly when pressed, avoiding any with blemishes.
• Fresh mozzarella can be substituted with burrata for a creamier texture.
• Regular mozzarella can be used if buffalo mozzarella is unavailable.
• Fresh basil leaves should be bright green without any dark spots.
• This recipe is naturally gluten-free, vegetarian, and keto-friendly.
• For best results, serve at room temperature.
Serve immediately at room temperature as an appetizer or light main course
Best consumed immediately. If needed, store components separately in airtight containers for up to 24 hours in the refrigerator
Slice tomatoes and mozzarella just before serving to prevent excess moisture. Dress and season immediately before serving
- Never refrigerate tomatoes as it diminishes their flavor
- Pat mozzarella dry with paper towels to prevent excess liquid on the plate
- Season from a height to ensure even distribution of salt and pepper
Try with different tomato varieties or substitute burrata for mozzarella. For a modern twist, add avocado slices or a drizzle of pesto
Pair with a crisp Italian white wine such as Pinot Grigio or Vermentino. Serve with crusty bread for non-keto guests
Best in summer when tomatoes are at peak ripeness
Contains dairy (mozzarella). Free from gluten, eggs, nuts, soy, fish, and shellfish
