Low Sodium Mozzarella Cheese and Tomato Caprese Salad
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Jump to RecipeThis tasty low sodium mozzarella and tomato salad recipe is a light and refreshing appetizer or side dish, drizzled with balsamic vinegar and olive oil. Ready in 10 minutes, this Caprese salad a great no-cook dish!
A super simple salad that is great in summer when tomatoes are in season, but is delicious any time of year! Serve alongside low sodium grilled chicken, low sodium steak, or low sodium salmon for a great meal.
Summer is here, and we are loving bright, flavorful, and easy dishes all season long! This low sodium caprese salad has sliced garden tomatoes, fresh mozzarella cheese (packed in water), and a tangy dressing you can enjoy in each bite.
Start by slicing your tomatoes and mozzarella cheese, and plating them up with fresh basil. Drizzle with a bit of extra virgin olive oil and balsamic vinegar for the simplest summer recipe!
This easy salad is great for BBQs, potlucks, or just a great dish to make if you have extra garden tomatoes!
Why This Recipe Works
- It’s simple – with just a few ingredients, cooks of any skill level can easily make this dish!
- A great flavorful salad – the balsamic vinegar, olive oil, and fresh basil bring a lot of flavor to the this easy salad.
- No cooking required – just a bit of slicing and drizzling, and you have a quick and easy appetizer.
- It’s a crowd pleaser – this dish is elegant enough to serve to guests at parties!
Tips for Choosing Low Sodium Mozzarella
While mozzarella cheese can contain more sodium, I found that fresh mozzarella packed in water typically have less sodium overall. I used fresh ovoline-sized mozzarella which has just 40mg of sodium per 1-ounce serving.
Always check the labels at your store – but I’d recommend starting with mozzarella cheese packed in water.
And if you have extra mozzarella, it’s perfect on low sodium low sodium pizza and tossed with pasta and my salt free tomato sauce.
Ingredients You’ll Need
- Fresh Mozzarella Cheese – as I noted above, look for mozzarella packed in water, as it usually has a lower sodium content. I used ovoline-shaped mozzarella, which is roughly the same size as my tomatoes.
- Tomatoes – I used medium tomatoes on the vine. Again, I chose them as they were the same size as the mozzarella cheese I found.
- Basil – a classic Italian accompaniment to mozzarella and tomatoes. Fresh basil adds a great flavor to this salad! Or skip the basil and add fresh low sodium pesto instead.
- Extra virgin olive oil
- Balsamic Vinegar – this sweet and rich vinegar makes a fantastic dressing! You can use an aged balsamic, or even a balsamic glaze for added flavor.
How To Make This Recipe
Step 1: Slice tomatoes about 1/4-inch thick.
Step 2: Slice mozzarella to be roughly the same size and thickness of the tomatoes.
Step 3: To a serving plate, add the fresh basil leaves first. Alternate adding fresh tomato slices and mozzarella on top of the basil.
Step 4: Drizzle olive oil over the salad.
Step 5: Drizzle balsamic vinegar over the salad as well.
Step 6: Top with fresh black pepper if desired. Serve immediately, at room temprature. Slice and enjoy!
Recipe FAQs
It depends on how it’s made! This recipe has about 45mg sodium per serving, making it a good option for a low sodium appetizer. But some salads can contain mozzarella with a higher sodium content, and added salt. Always check ingredients and labels for accurate sodium content.
Mozzarella cheeses packed in water typically have less sodium than dry-packaged or shredded mozzarella. Check the cheese aisles at your local supermarket for mozzarella containers packed in water, and compare the sodium content to shredded!
Store leftovers in an airtight container and refrigerate for up to 1 day. The basil will start to wilt after being coated with dressing.
Yes! Slice the tomatoes and mozzarella cheese on a plate, and cover with plastic wrap. Right before serving, add the fresh basil, olive oil, balsamic vinegar, and black pepper.
Dietary Modifications
- This recipe is low carb, with just 3g carbohydrates per serving.
- This caprese salad is vegetarian and contains no meat.
- It’s also gluten free, just ensure any added ingredients you are using (like the balsamic) are certified gluten free.
More Low Sodium Salads
If you love this low sodium fresh mozzarella cheese and tomato salad, check out more simple and refreshing salad ideas!
- Low Sodium Chicken Caesar Pasta Salad
- Low Sodium Taco Salad
- The Best Low Sodium Fruit Salad With Citrus Dressing
- Low Sodium Thai Noodle Salad
- Low Sodium Strawberry Spinach Salad
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Low Sodium Mozzarella and Tomato Caprese Salad
Ingredients
- 8 ounces fresh mozzarella cheese packed in water
- 4 large tomatoes
- ½ cup fresh basil
- 2 tablespoons extra virgin olive oil
- 1 teaspoon balsamic vinegar plus more to taste
- Fresh black pepper
Instructions
- Evenly slice the fresh tomatoes about 1/4-inch thick.
- Slice mozzarella to be roughly the same size and thickness of the tomatoes.
- To a serving plate, add the fresh basil leaves first. Alternate adding fresh tomato slices and mozzarella on top of the basil.
- Drizzle olive oil and balsamic vinegar over the salad.
- Top with fresh black pepper if desired. Serve immediately, at room temprature. Slice and enjoy!
Notes
- I used this fresh mozzarella cheese, packed in water, which has 40mg sodium per 1-ounce serving.
Serving Size
This recipe makes 8 servings total. The nutrition information above is calculate for one serving, or 1/8 of the total recipe. Your nutritional content will vary based on the ingredients you use, which will differ from mine.Dietary Modifications
- This recipe is low carb, with just 3g carbohydrates per serving.
- This caprese salad is vegetarian and contains no meat.
- It’s also gluten free, just ensure any added ingredients you are using (like the balsamic) are certified gluten free.
Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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Love mozzarella and tomatoes together they rock