Keto Italian Caprese Salad Stacks with Fresh Basil Pesto – Low-Carb & Gluten-Free
Discover this keto-friendly Caprese salad recipe that's simple to make yet bursting with authentic Italian flavors. This easy lunch idea features vibrant tomatoes, creamy mozzarella, and homemade basil pesto atop a white plate for an elegant presentation. Enjoy the perfect balance of textures and a symphony of aromas in every bite!
Allergens
Tree nuts (walnuts)
Ingredients
- 1. 4 large vine
- ripened tomatoes 2. 8 oz fresh mozzarella cheese, sliced into 16 rounds 3. 1 cup fresh basil leaves 4. 1/2 cup walnuts 5. 1/4 cup extra virgin olive oil 6. 2 cloves garlic 7. Salt and pepper, to taste 8. 1 tbsp balsamic vinegar 9. 1 tsp sugar substitute (e.g., erythritol)
Instructions
- Begin by making the homemade basil pesto. In a food processor, combine fresh basil leaves, walnuts, garlic cloves, salt, pepper, and olive oil. Blend until smooth, scraping down the sides as needed. Set aside.
- Slice tomatoes into 1/2 inch thick rounds. Arrange 8 slices on a serving plate, slightly overlapping each other. Season with salt and pepper to taste.
- Top each tomato slice with a round of fresh mozzarella cheese.
- Spread a dollop of the homemade basil pesto atop the mozzarella cheese on half of the tomato slices.
- Place another tomato slice on top of each stack, pesto side down. Repeat with remaining ingredients to create 8 stacks in total.
- In a small bowl, whisk together balsamic vinegar and sugar substitute until dissolved. Drizzle over the Caprese salad stacks.
- Serve immediately and enjoy your keto Italian Caprese salad stacks!
Chef’s Insight
Use ripe tomatoes for the best flavor and texture.
Notes
Feel free to add more pesto or balsamic glaze for added flavor.