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Top view of a caprese salad using green, yellow and red tomatoes on a round platter.

Caprese Salad with Basil Oil – Keto

  • Author: Mellissa Sevigny
  • Total Time: 10 minutes
  • Yield: 6 servings 1x
  • Diet: Diabetic


This simple yet elegant caprese salad is perfect for any summer occasion! Keto, gluten free, low carb.


Units Scale
  • 3 large, ripe tomatoes
  • 16 ounces fresh mozzarella cheese
  • 1 cup fresh basil leaves, packed
  • 1/4 cup olive oil
  • 1 teaspoon white balsamic vinegar
  • 1/2 teaspoon coarse kosher salt (1/4 tsp if using fine salt)


  1. Wash the tomatoes and slice into 1/4 inch slices.
  2. Drain and slice the mozzarella into 1/4 inch slices.
  3. Layer the tomato and mozzarella slices in an alternating pattern on a large plate or  medium-sized platter. See photos in post for example.
  4. Place the basil, olive oil, vinegar, and salt in a small food processor or blender cup.
  5. Pulse for 15 seconds, or until the basil is chopped finely, but not pureed.
  6. Pour the basil oil over the salad.
  7. Season with additional salt and pepper if desired.
  8. Serve chilled or at room temperature.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: keto salads
  • Method: slicing
  • Cuisine: italian

Keywords: caprese salad, keto caprese salad

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