There couldn’t be a better way to enjoy sweet summer tomatoes than with this fresh tomato and mozzarella salad. It differs from a typical caprese salad since the dressing uses red wine vinegar (instead of balsamic vinaigrette), extra-virgin olive oil and minced garlic. We also top with red onion and jalapeño to give it a bit of kick. It's a favorite summer side dish at our house!
This low-carb and keto salad is 3 net carbs per serving and can be enjoyed as a side to a meat or fish dish. Not only is it quick to make, but it’s quite filling. Enjoy!
Yield: 4
Tomato Mozzarella Salad with Jalapeño and Garlic
Prep Time
20 minutes
Total Time
20 minutes
Ingredients
- 2 small to medium vine-ripe tomatoes (7 ounces), ¼-inch thick slices
- 4 ounces fresh mozzarella, ¼-inch thick slices
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons red wine vinegar
- 1 garlic glove, minced
- ¼ cup sliced red onion, soaked in ice water for about 10 minutes (to remove bite)
- ½ jalapeño, minced
- Salt and pepper to season
- ¼ cup (loosely packed) basil, chopped (OPTIONAL)
Instructions
- Prepare salad: Prepare ingredients as indicated above. Don't forget to soak sliced onions in cold water bath for roughly 10 minutes. On a serving plate, spread sliced tomatoes around plate (without overlapping) and season with salt. Let sit for 5 minutes.
- Prepare vinaigrette: In a small bowl, mix olive oil, red wine vinegar
and grated garlic. Lightly season with salt and pepper. - Finish salad: Place mozzarella slices between tomato slices. Spoon dressing over salad. Top salad with red onion, jalapeño and basil (as desired).
Nutrition Information
Amount Per Serving Calories 163.5Total Fat 12.8gSaturated Fat 4.3gCholesterol 14.2mgSodium 182.6mgCarbohydrates 3.8gNet Carbohydrates 3.0gFiber 0.8gSugar 1.6gProtein 8.1g
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