Baked Heirloom Caprese Salad

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

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Baked Heirloom Caprese Salad

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★★★★★

5 from 4 reviews

• Author: Kyndra Holley
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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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. 

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Ingredients

Units USM Scale 1x2x3x

• 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

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Instructions

1. Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper.
2. In a small mixing bowl, combine the bacon fat, balsamic vinegar and olive oil. Whisk together with a fork. 
3. Line the tomato slices in a single layer across the parchment paper and top with the garlic and bake for 20 to 25 minutes.
4. 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