Crispy Salami Caprese Salad Recipe

A Crispy Salami Caprese Salad Recipe is a traditional Italian dish that is low-carb and gluten-free and so easy to make.

I made a Crispy Salami Caprese Salad Recipe with Florida fresh tomatoes that we picked up on the roadside of Clearwater Florida. 

In all my years of cooking for dinner parties, this is probably one salad that everyone loves with such little effort to make.

The trick is the crispy salami bits on top that give it that extra flavor. I make this salad dish a lot when good quality tomatoes are in season.

When I top it off with olive oil and a balsamic vinegar, it melts all the flavors together. Just remember to use a extra virgin olive oil and balsamic vinegar reduced make all the difference in the world for taste.

How to Make a Crispy Salami Caprese Salad Recipe

If your making this dish, it requires a sharp knife and a plate. It makes a little mess in the kitchen and quick to clean up. No more than 30 minutes from start to finish!

1. Drain 2 mozzarella balls and and wash the tomatoes.
2. Slice the tomatoes and mozzarella and place the sliced tomatoes on the plate first, then the sliced mozzarella.

3. Roast the pine nuts on a pan for about 3 minutes, then remove.
4. Slice the salami and place on the pan, mixing it around on the pan for about 3 minutes then place on top of the salad plate.

5. Chop parsley or fresh basil leaves and place on top of salad plate.
6. Pour the pine nuts on top on the salad plate.

7. Drizzle the balsamic glaze and olive oil on top.
8. Dash salt and pepper on top and serve.

Variations

• I used parsley with this dish but basil is common in a Caprese salad.
• Prosciutto or ham can be used instead to add more protein to the dish.
• Cherry tomatoes cut in half and mixing everything together instead of layering the tomatoes is another option.

Ways to Serve

The Crispy Salami Caprese Salad Recipe can be served as a side dish or an appetizer. I sometime will have this salad with a nice roasted chicken for dinner.

Tip

Can be made ahead of time just don’t pour the olive oil and vinegar until serving. I prefer to use grind black pepper and Himalayan salt to sprinkle on top of the salad before serving.

Some More Low-Carb Salad

• Heirloom Tomato Salad with Cranberry Vinaigrette
• Low-Carb Avocado Tuna Appetizers
• Portuguese Cod Fish Salad
• Pear and Pomegranate Salad with Champagne Vinaigrette

★ Like this post? ★ Tried this recipe? Give it a star rating below! ★ Let us know in the comments below or on social media using #LizzyLovesFoods and tag us @LizzyLovesFoods

★ Like this post? ★ Tried this recipe? Give it a star rating below! ★ Let us know in the comments below or on social media using #LizzyLovesFoods and tag us @LizzyLovesFoods