Low-Carb Caprese Salad with Balsamic Reduction

This Low-Carb Caprese Salad with Balsamic Reduction is a fresh and flavorful twist on the classic Italian appetizer. Perfect for those on a ketogenic diet, this dish pairs ripe tomatoes, creamy mozzarella, and fragrant basil with a rich and tangy balsamic reduction. Each bite is a harmonious blend of savory and sweet, without the carb overload.

Course Appetizer

Cuisine Italian

Keyword Balsamic Reduction, keto appetizer, keto Caprese salad, Low-Carb Italian Salad

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 250kcal

Equipment

Small saucepan
Serving platter
Spoon

Ingredients

4 large ripe tomatoes, sliced (about 1 lb or 450g)
8 oz fresh mozzarella cheese, sliced (225g)
¼ cup balsamic vinegar
2 tablespoons extra virgin olive oil
½ cup fresh basil leaves (12g)
Salt and pepper, to taste

Instructions

Begin by preparing the balsamic reduction. Pour the balsamic vinegar into a small saucepan and place over medium heat. Allow the vinegar to come to a gentle simmer, then reduce the heat to low. Let it simmer for 8-10 minutes, or until the vinegar has reduced by about half and has a syrupy consistency. Be sure to stir occasionally to prevent burning. Once done, set aside to cool.
While the balsamic reduces, arrange the tomato and mozzarella slices on a serving platter, alternating them and slightly overlapping for a visually appealing presentation.
Drizzle the olive oil evenly over the tomato and mozzarella slices. Then, season with salt and pepper to taste.
Scatter the fresh basil leaves over the arranged slices. If the leaves are large, you may tear them into smaller pieces.
Once the balsamic reduction has cooled to room temperature, use a spoon to drizzle it over the salad.
Serve immediately, or cover and refrigerate to let the flavors meld together for about an hour before serving.

Notes

For the best flavor, use high-quality ingredients, especially the balsamic vinegar and extra virgin olive oil.

If preferred, the balsamic reduction can be made ahead of time and stored in an airtight container in the refrigerator for up to a week. Warm slightly before drizzling over the salad.

For added texture and flavor, consider adding a sprinkle of toasted pine nuts or a dash of dried oregano.

Nutrition