Amazing Arugula Caprese Salad
A delicious and refreshing summer salad - best made with home grown tomatoes.
Servings: 4 servings
Calories: 231kcal
Cost: $6
Equipment
- measuring cups and spoons
- 1 large bowl
- 1 whisk
- 1 Medium Bowl
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.
Video
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
Calories: 231kcal | Carbohydrates: 5g | Protein: 7g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 22mg | Sodium: 186mg | Potassium: 152mg | Fiber: 1g | Sugar: 4g | Vitamin A: 738IU | Vitamin C: 6mg | Calcium: 168mg | Iron: 1mg