Caprese Salad

The number one problem I hear about. Tomatoes release water as they sit, and the balsamic accelerates it. My fix: don't combine everything until right before serving. I halve the tomatoes, slice the mozzarella, and tear the basil ahead of time, but I keep them all separate on the counter. The vinaigrette goes on last, literally when people are sitting down. Reader Lakshmi tried salting the tomatoes first to draw out moisture, but it made things worse because the salt pulled even more liquid out. Skip the salting. Just time your assembly and you won't have a puddle at the bottom.

I use both depending on the occasion. For a prettier plate, I go with the balls. For better flavor distribution, I slice the mozzarella into flat rounds. Reader Denise figured this out before I did: the flat sliced surfaces give the balsamic vinaigrette something to cling to instead of sliding off and pooling at the bottom. I tested it side by side and she's right. If dressing adhesion matters to you (and it should), sliced is the way to go.

I actually recommend it for a different reason than convenience. Reader Tamara D. started making Sunday batches and found that the balsamic soaks into the mozzarella overnight, creating an almost marinated flavor by Monday. I tried it after reading her comment and now I do it intentionally. The overnight version has more depth and intensity. The key is to hold the basil until you're ready to eat, since it wilts once dressed. Prep the tomatoes, cheese, and vinaigrette the night before, then tear fresh basil on top right before serving.

I use cherry tomatoes or grape tomatoes most of the time because they're reliably sweet year-round. In summer when I can get good heirloom tomatoes, I'll slice those thick instead. The flavor is on another level. Whatever you pick, the key is ripeness. I squeeze gently at the store and look for tomatoes that give slightly. Rock-hard tomatoes taste like nothing no matter how good your dressing is. I avoid hothouse tomatoes entirely because they tend to be watery with almost no sweetness.

I've done this and it's almost a different dish. Roasting concentrates the sweetness and adds a caramelized edge that works with the balsamic in a deeper way. I halve the cherry tomatoes, toss with a little olive oil and salt, and roast at 400 degrees for about 15-20 minutes until they blister. Reader Jennifer adds red pepper flakes to the vinaigrette when she uses roasted tomatoes, and I've started doing the same thing. The heat and the sweetness together sharpen the whole plate. I reach for this version in winter when raw grocery store tomatoes aren't doing much.

I've made this with burrata and it's incredible. The creamy center spills out when you cut into it and mixes with the balsamic vinaigrette like a built-in sauce. I save burrata for when I'm making this for guests because it feels more special. Just know that burrata is softer, so I add it last and skip the tossing. I set the burrata on top and spoon the dressed tomatoes and basil around it.

I always flip the bottle and check the sugar content per tablespoon. The range is wider than you'd expect. Some brands have 2-3 grams per tablespoon and others have 5 or more. I look for one on the lower end. Aged balsamic tends to have more depth with less added sugar, which is what I prefer. The big thing to avoid is balsamic glazes or reductions. Those are concentrated and can have 5-8 grams of sugar per tablespoon, which adds up fast on keto.

Yes. I've served this to friends with celiac and it's naturally gluten-free. Every ingredient (tomatoes, mozzarella, basil, olive oil, balsamic vinegar, salt, pepper) is safe. The only thing I'd double-check is your balsamic vinegar bottle, since a few brands add thickeners that could contain gluten. I stick to simple aged balsamic with no additives.