An easy caprese salad that tastes like summer. Healthy, keto and low carb, this is one of my favorite summer lunches.
Caprese salad (pronounced cah-preh-seh) is quick, fresh, and tastes like summer. It’s one of those super-simple dishes that are surprisingly delicious.
As always when it comes to simple recipes, the individual ingredients must be of high quality to make this easy caprese salad as good as it can be.
So when you make this caprese salad, make sure you use good olive oil and aged vinegar. Choose kosher salt or sea salt rather than table salt. Pick fresh whole-milk mozzarella, as fresh as you can get.
Most importantly, use good tomatoes – big, red and ripe but firm, not mealy, and definitely not refrigerated.
Caprese salad is often served as an appetizer in restaurants, but at home, I either serve it as a side dish with dinner, or as a main dish for lunch.
Another simple summer recipe that I love is this recipe for cherry tomato salad.
- 4 large ripe tomatoes
- 8 oz fresh whole-milk Mozzarella
- 16 fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon aged balsamic vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Using a sharp serrated knife, slice each tomato into 4 thick slices, discarding (or eating as you prep!) the edges.
Using a sharp knife, slice the mozzarella into 16 thin rounds.
- Arrange the tomatoes on a platter or on individual plates. Top each tomato slice with a slice of mozzarella and with a basil leaf.
In a small bowl, whisk together the olive oil and balsamic vinegar. Drizzle over the caprese salad.
Sprinkle the caprese salad with salt and pepper. Serve immediately.