An easy caprese salad with balsamic vinegar that tastes like summer. Healthy, keto and low carb, this is one of my favorite summer lunches.
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4 servings
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 2 medium tomatoes
- 8 oz fresh whole-milk mozzarella
- 9 medium basil leaves
- ½ teaspoon kosher salt (or ¼ teaspoon sea salt)
- ¼ teaspoon freshly ground black pepper
In a small bowl, whisk the dressing ingredients with a small hand whisk until they emulsify into a smooth salad dressing. Set aside.
Slice the tomatoes thinly. Aim to get a total of 10 slices.
Using a sharp knife, slice the mozzarella thinly into 9 rounds.
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.
Sprinkle the salad with salt and pepper. Drizzle with the salad dressing. Serve immediately.
Calories: 216kcal | Carbohydrates: 4g | Protein: 13g | Fat: 16g | Saturated Fat: 8g | Sodium: 532mg | Fiber: 1g