Keto Pesto Caprese Salad
Keto Pesto Caprese Salad Recipe – a low carb, super simple summery salad. Just 4 ingredients and no cook time! Paleo, gluten free, grain free, sugar free, clean eating, real food.
This keto pesto caprese salad is the simplest, most summery of all salads. It requires no cook time, no heat (hurray for not heating up the kitchen!) and is delicious served chilled or room temperature.
Perfect for summer cookouts.
Ingredients in Keto Pesto Caprese Salad
You need just 4 ingredients: tomatoes, mozzarella, pesto + fresh basil.
I love using cherry tomatoes and ciliegine (mini mozzarella balls in water) sliced in half. They’re roughly the same size, and make for the perfect bite.
I have a recipe for pesto, but store bought works just as well! If you have fresh basil I love adding that in for even more flavor and texture. But if you don’t have any it’s not essential.
Right before serving season with salt and pepper and your salad is ready!
The best thing about this salad is that you can eat it right away, or you can refrigerate it for up to 3 days. It’s also delicious served cold from the fridge, or at room temperature.
Perfect if you’re serving it to a crowd and don’t want to worry about keeping everything chilled.Print
- In a large bowl, combine the tomatoes, mozzarella, pesto + basil. Toss to combine.
- You can serve immediately, or chill in the refrigerator for at least 3 days.
- Season with salt + pepper just before serving. (If you salt in advance in draws out a lot of the moisture in the tomatoes and makes the salad very soupy).
- Serve room temperature or chilled. Enjoy!
If you can’t get mini mozzarella balls, you can dice a large ball of fresh mozzarella.
You can use a large tomato, cut into chunks in place of cherry tomatoes.
If you don’t have fresh basil you can leave it out, or even substitute chopped spinach for more texture and color.
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