1-First Step: Prep the ingredients Start by washing the tomatoes and basil well, then pat everything dry. Slice the heirloom tomatoes into even rounds so they layer nicely on the platter. Cut the fresh mozzarella into slices that are similar in thickness to the tomatoes, which helps every bite feel balanced. If you are using avocado, slice it just before serving so it stays fresh and does not brown too quickly.

2-Second Step: Arrange the salad Layer the tomato slices on a serving platter or on individual plates. Add mozzarella slices between or beside the tomatoes, depending on the look you want. Tuck basil leaves or basil microgreens in between the layers so the color and aroma spread through the whole dish. If you are using avocado, add the slices last so they stay visible and keep their shape.

3-Third Step: Add the dressing Drizzle the salad with 2 tablespoons olive oil and 2 teaspoons balsamic vinegar. Try to pour the oil and vinegar slowly so they spread evenly across the tomatoes and cheese. The goal is to coat the ingredients lightly, not drown them. Fresh olive oil gives the salad a smooth finish, while balsamic adds a sweet edge that keeps the dish lively.

4-Fourth Step: Season to taste Sprinkle the salad with sea salt or salt of choice, then add fresh ground black pepper. Taste a tomato first before adding too much salt, especially if your mozzarella is already salted. The salt helps the tomatoes pop, and the pepper adds a little warmth at the end.

5-Final Step: Serve right away Serve the Low Carb Caprese Salad immediately after assembling so the tomatoes stay juicy and the basil stays bright. This recipe is at its best when everything tastes fresh and crisp. It takes only a few minutes to prepare, so there is no need to rush, but there is also no need to let it sit for long.