Caprese salad is one of my favorite salads in the summertime. I enjoy it in its most basic form: tomato, mozzarella, basil, olive oil, salt, pepper, but sometimes I like to experiment. This time I wanted to incorporate arugula. Arugula is a peppery lettuce that has an unbelievable flavor and will definitely spice up any kind of salad. I also like to eat it with beef or fish. Caprese salad with arugula is almost a natural fit as that peppery flavor works very well and the plate itself is beautiful. It takes full advantage of the bounties of summer and makes me dread the impending winter months. I added a splash of balsamic vinegar to give this dish some extra bite. Next time I will serve this with a big, juicy steak as this recipe is great as a stand alone dish, but would be even better with meat.
How do you like your caprese salad? Enjoy!
- 1 tub of small mozzarella balls (about 10 or so)
- 8 to 10 cherry tomatoes (halved)
- handful of arugula
- 1 tbsp basil (chopped)
- 2 tbsp olive oil
- splash of balsamic vinegar
- ½ tsp kosher salt
- ¼ tsp pepper
- Drain the mozzarella balls and combine all ingredients together. Add more balsamic vinegar to taste if desired.