Keto Cherry Tomato Caprese Salad Recipe
A fresh keto cherry tomato caprese salad made with mozzarella, basil, and olive oil. Light, low carb, and easy to prepare for lunch, dinner, or as a side dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad, Side Dish
- Method: No-cook
- Cuisine: Italian, Keto, low carb
- Diet: Gluten Free
Ingredients
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2 cups cherry tomatoes, halved
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200 g fresh mozzarella balls (bocconcini or ciliegine)
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1 cup fresh basil leaves
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3 tbsp extra virgin olive oil
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Salt and black pepper to taste
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(Optional) 1 tbsp sugar-free balsamic vinegar
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(Optional) 1 sliced avocado, olives, or grilled chicken
Instructions
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Wash and dry cherry tomatoes. Slice in halves.
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Cut mozzarella balls in half or into small cubes.
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Wash basil and tear leaves by hand.
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Place tomatoes, mozzarella, and basil in a large bowl.
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Drizzle olive oil. Add salt and black pepper.
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Toss gently until coated.
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Add balsamic vinegar or extras if using.
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Taste and adjust seasoning before serving.
Notes
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Best eaten fresh, do not store mixed for long.
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Keep basil separate if packing for lunch.
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Fresh mozzarella works best, not shredded cheese.
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You can add avocado for more fat or chicken for more protein.
Nutrition
- Serving Size: 1 serving
- Calories: 210 Sugar: 2 g Sodium: 250 mg Fat: 17 g Saturated Fat: 6 g Unsaturated Fat: 10 g Trans Fat: 0 g Carbohydrates: 5 g Fiber: 1 g Protein: 9 g Cholesterol: 30 mg