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Caprese Salad

By July 15, 2016February 18th, 2023Appetizer and Sides, Egg Free, Nut Free, Soup and Salads



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Caprese Salad


I love simple flavorful recipes and this is recipe is not only beautiful, it has the most amazing flavors of summer. I dream of juicy tomatoes like this in the middle of winter!

If you really want to impress your guests with a delicious and lovely salad with a flavorful punch, you must make this!

Caprese Salad

Caprese Salad

Maria Emmerich
Nut Free Egg Free
Prep Time 5 minutes
Total Time 5 minutes
Servings 8


  • 3 organic ripe tomatoes 1/4-inch thick slices
  • 1 pound fresh mozzarella 1/4-inch thick slices
  • 20 fresh basil leaves
  • 2 tablespoons Avocado or Extra-virgin olive oil for drizzling
  • Coarse sea salt and fresh ground pepper


  • Place a slice of tomato, mozzarella, then a basil leaf on a large, shallow platter. Repeat with remaining tomato, mozzarella and basil. Drizzle with avocado or olive oil all over the platter and season with salt and pepper, to taste.


Nutritional Information:
161 calories, 13g fat, 12g protein, 2g carbs, 0.4g fiber


Caprese Salad

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Very simple and very beautiful, Maria. I’m growing my own organic basil plants right now and I wish they would grow faster because I eat them so fast!

  • Angelina says:

    Hi Maria!
    What are the serving/nutritional facts for this delicious recipe?

  • Angela Farley says:

    This one also works great on skewers for easy picnic or party!

  • Jo-Anne says:

    I used to love this salad, but the sodium content can be very high! Maria, do you have any suggestions for low sodium meals as my doctor is clamping down on my sodium. I used to keep your lasagnas – 2 types but I can’t anymore as they are out the roof in sodium: what with the cheese and the chicken noodles, and the Italian sausages etc. I had to get myself having more and more shirataki noodles (miracle) to cut back on the sodium due to my Blood pressure. I also had to make my own seasoned seasoning without salt and. It’s not easy to have 1 tsp of sea salt over the day, but I am doing it! I exercise and train for race walking 1/2 marathons to no end…it’s the sodium that’s the killer! I also had to make my own soya sauce and hot chili sauce, and forget about Fish sauce!!!….as most of your recipes that are hearty have oodles of salt from the above ingredients.
    Oh I forgot the Italian sausages; i was buying from the butcher for the lasagna…..way too much salt. The shrimp and scallops (i have to boil them first and rinse them) – salt!!!…..Subsequently I can pretty much depend on my raw meats and chicken and fish-absolutely NO processed food (Maybe swiss cheese!)…..a lot of work!!

  • DonnaZ says:

    I LOVE LOVE LOVE this recipe. I also drizzle a little balsamic vinegar over this too.

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