Fresh Arugula leaves provide a peppery bite that perfectly complements the creamy mozzarella cheese and juicy tomatoes! Drizzle this Amazing Arugula Caprese Salad with balsamic glaze and extra virgin olive oil for a flavorful and refreshing salad that’s sure to impress your guests!
Caprese Salad Recipe
It’s like the Arugula said “Move over boring salad greens, it’s our time to shine!” as they add a zesty shine to the creamy cheese and the juicy tomatoes. Every bite has a punch line that leaves your taste buds giggling and I’m not kidding either!
You might have tried some of our other salads like Broccoli Opposite Salad or Southern Cornbread Salad, if so, please let me know!
Here’s What You’ll Need
- Fresh Arugula
- Delicious juicy tomatoes
- Fresh Mozarella Cheese.
- Spices
- Olive oil and Balsamic Vinegar
Here’s How You Do It
- Wash the greens, cut the tomatoes and the mozarella.
- Whisk together the olive oil and balsamic.
- Sprinkle the salad with the fresh herbs and spices and TOSS!
Tips and Tricks
- Choose Arugula leaves that are smaller and brightly colored. Avoid wilted or brown leaves.
- Whisk the olive oil and balsamic together like crazy to make an emulsion. You’ll see the two ingredients come together and make a thicker, opaque dressing. Use immediately.
- Try some various herbs and spices to find the flavor profile you enjoy best! Kosher salt and black cracked pepper are always nice!
PRO TIP: If you have access to an olive oil and vinegar store, go and taste test your vinegars and oils before purchasing to find what you enjoy most.
Storage and Use
To store your salad, store the dressing and the salad separately. Do not put it all together until the last minute when you are ready to eat.
Keep cleaned greens in an airtight container.
This salad is best in the summer time when tomatoes are at their best.
If you are making this recipe in the winter, opt for cherry tomatoes as they have the brightest and best flavor in the winter.
Watch Me Make This Salad
I’d love to see the salad that you have made! Come visit me on social media and leave me a photo OR just leave me a comment in the comment section below. I answer every comment myself as soon as possible and I love to hear from you! Make my day! I invite you!
Amazing Arugula Caprese Salad
Ingredients
- 2 Cups Baby Arugula
- 1 medium tomato slices
- 4 oz fresh mozzarella slices
- 10 fresh basil leaves
- 4 Tbs balsamic vinegar
- 4 Tbs olive oil
- Salt and pepper to taste.
Instructions
- Arrange Arugula in a bed on the plate
- Arrange the tomato to alternate with the mozzarella on the plate
- Sprinkle with salt and pepper
- sprinkle the basil chifonade onto the tomato/mozzarella
- Add other basil leaves
- Drizzle the salad with olive oil and balsamic vinegar.
Notes
- Choose Arugula leaves that are smaller and brightly colored. Avoid wilted or brown leaves.
- Whisk the olive oil and balsamic together like crazy to make an emulsion. You’ll see the two ingredients come together and make a thicker, opaque dressing. Use immediately.
- Try some various herbs and spices to find the flavor profile you enjoy best! Kosher salt and black cracked pepper are always nice!
Nutrition
This post originally appeared on the pages of Loaves and Dishes October 24, 2014 and has been revised to include all of the information you find in this post including the recipe card.
When we eat together..
1 Corinthians 11:33
So then, my brothers and sisters, when you gather to eat, you should all eat together.
Moxie
Friday 2nd of February 2018
What's not to love!
Rebecca
Friday 24th of October 2014
I can attest that this salad is amazingly delicious and oh yes, it is healthy too. I can personally make a meal of it, but it makes a wonderful side dish too. And so easy to fix!! Thanks, Wendi, for sharing!