This Baked Heirloom Caprese Salad adds a little color and a whole lot of classic Italian flavors to your meal. Beautiful roasted heirloom tomatoes and garlic, perfectly crispy bacon, plus fresh mozzarella and basil, drizzled with warm bacon vinaigrette. This quick and easy baked Caprese salad makes the perfect low carb appetizer and can be ready in less than 30 minutes.
Ingredients in Baked Heirloom Caprese
Ingredient Notes
- Heirloom tomatoes: tomatoes aren't technically known as a low carb staple, but in this Baked Heirloom Caprese Salad, they're the star. With only 5g net carbs total in a serving, this recipe is one that everyone can enjoy. Heirloom tomatoes add flavor and color, and you can't have Caprese without tomatoes! (more recipes with fresh tomatoes)
- Bacon: do not skip the bacon! In addition to deepening the savory flavor, the saltiness of the bacon plays nicely with the sweet acidity of the tomatoes and the balsamic vinegar, the creaminess of the mozzarella, and the freshness of the basil and garlic. In fact, this recipe is delicious with my Keto Candied Bacon Recipe. ( I get my favorite pastured bacon here.)
- Balsamic vinegar: not to be confused with balsamic glaze, reduction, or vinaigrette, which are higher in sugar. You want regular, high quality balsamic vinegar. (I recommend this brand)
Step by Step Instructions
How to Make Baked Heirloom Caprese Salad
STEP 1: First combine the bacon fat, balsamic vinegar and olive oil in a small mixing bowl. Whisk together with a fork.
STEP 2: Next, line the tomato slices in a single layer across the parchment paper and top with the garlic and bake for 30 minutes.
STEP 3: Lastly, add the fresh mozzarella slices and crumbled bacon over the top, drizzle over the bacon vinaigrette. Sprinkle over a little salt and pepper. Garnish with fresh basil leaves.
Recipe Tips and Variations
- Prep notes: slice the tomatoes to a uniform thickness (about ½ inch thick) so that they bake evenly.
- Change up the cheese: switch up the flavors and textures in this Baked Heirloom Caprese Salad by swapping mozzarella with fresh burrata cheese. It is also amazing with shaved Parmesan, crumbled feta, or even goat cheese. Smoked mozzarella is also an excellent choice. Can you tell that I really love cheese?
- Storage: Store leftovers in the fridge for up to 5 days. I like to add the leftovers to a salad, on top of salmon, on a sandwich, or even as toppings for Pizza Eggs.
- Serving: you can plate this Caprese salad on individual plates as an appetizer, or serve it alongside a protein like this Herbed Butter Roasted Chicken or these Lemon Garlic Pork Steaks to make it a full meal.
Frequently Asked Questions
In Italian, Caprese salad is insalata Caprese, which means "salad of Capri," an island in Italy. Typically, Caprese salads are made with sliced tomato and mozzarella, fresh basil, salt and pepper, and olive oil. This baked Caprese was created in the same style as insalata Caprese, with a fun remix.
Don't let the funny shape throw you off! Heirloom tomato seeds are passed down from farmer to farmer, season to season. Cultivated for their beautiful colors, juiciness, and texture, heirloom tomatoes put the flavorless monocropped grocery store tomatoes to shame. The best place to purchase heirloom tomatoes is at the farmer's market, where you can meet the person who harvests them.
Serve this Baked Heirloom Caprese Salad alongside a keto charcuterie board as a fun appetizer, or with Crispy Lemon Feta Chicken Wings for a Mediterranean-inspired meal. This also pairs well with Pepperoni Caprese Pasta Salad as a light lunch, or Greek Chicken Meatballs.
Other Recipes You Might Enjoy
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Baked Heirloom Caprese Salad
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Baked Heirloom Caprese Salad adds a little color and a whole lot of classic Italian flavors to your meal. Beautiful roasted heirloom tomatoes and garlic, perfectly crispy bacon, plus fresh mozzarella and basil, drizzled with warm bacon vinaigrette. This quick and easy baked Caprese salad makes the perfect low carb appetizer and can be ready in less than 30 minutes.
Ingredients
- 6 slices bacon, cooked crisp and crumbled (I get my bacon here)
- 3 tablespoons reserved bacon fat drippings
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil (I use this brand) code kyndraholley for $5 off
- 2 pounds heirloom tomatoes, cut into ½ inch thick slices
- 3 cloves garlic, thinly sliced
- 12 ounces fresh mozzarella, cut into ¼ inch thick slices
- 15 fresh basil leaves
- Sea salt and black pepper
Instructions
- Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper.
- In a small mixing bowl, combine the bacon fat, balsamic vinegar and olive oil. Whisk together with a fork.
- Line the tomato slices in a single layer across the parchment paper and top with the garlic and bake for 20 to 25 minutes.
- Add the fresh mozzarella slices and crumbled bacon over the top, drizzle over the bacon vinaigrette. Sprinkle over a little salt and pepper. Garnish with fresh basil leaves.
Notes
- net carbs per serving: 5g
- Prep notes: slice the tomatoes to a uniform thickness (about ½ inch thick) so that they bake evenly.
- Change up the cheese: switch up the flavors and textures by swapping mozzarella with fresh burrata cheese. It is also amazing with shaved Parmesan, crumbled feta, or even goat cheese. Smoked mozzarella is also an excellent choice. Can you tell that I really love cheese?
- Storage: Store leftovers in the fridge for up to 5 days. I like to add the leftovers to a salad, on top of salmon, on a sandwich, or even as toppings for Pizza Eggs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad Recipes
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: ⅙ of the recipe
- Calories: 326
- Fat: 25.4g
- Carbohydrates: 6.6g
- Fiber: 1.6g
- Protein: 14.8g
Keywords: heirloom tomato salad, baked caprese salad, baked heirloom caprese, keto caprese, tomato salad recipes, heirloom tomato recipes
Jennifer says
I made this the other day and it was delicious! The bacon vinaigrette was amazing and perfect with the cheese and heirloom tomatoes. My husband raves about it. Will definitely make again!
★★★★★
Elodie says
Hi, I made this last night with some burrata, it was delicious!! My tomatoes sweated a bit in the oven before they were fully roasted, so I add the juice to the vinaigrette, amazing!! Next time will try with a mix of roasted and fresh tomatoes to mix things up. Thanks for the great recipe, will definitely be making this again.
★★★★★
Paula Dickison says
I just got an abundance of fresh heirloom tomatoes at the local farmers market and I knew immediately what I was going to make. This did not disappoint. and that bacon vinaigrette is FIRE!
★★★★★
Janice Jacobson says
I'm so happy to see this recipe on your site. I own your cookbook Primal Low Carb Kitchen from back in the day and this is still one of my favorite recipes years later.
★★★★★