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Arugula Caprese Salad

  • Author: Lauren


Crunchy arugula brings the perfect bitter green to match the sweet tang of aged balsamic vinegar in this powerhouse salad spin on the traditional Italian Caprese Salad.



  • 1 (5-ounce) package baby arugula
  • 2 cups heirloom cherry tomatoes, halved
  • 1 (8-ounce) ball fresh mozzarella, 1/2″ inch pieces
  • 5 large basil leaves, chiffonade
  • 3 tbsp extra virgin olive oil
  • 1 to 2 tbsp aged balsamic vinegar*
  • 1/2 tsp kosher salt
  • fresh cracked black pepper


  1. In a large bowl add arugula, tomatoes, fresh mozzarella, and basil.
  2. Sprinkle with salt and cover with cracked pepper.  About 5 to 7 turns of the peppermill.
  3. Drizzle with extra virgin olive oil.  Mix well with tongs, coating ingredients with olive oil, salt and pepper..
  4. Finish with a drizzle of aged balsamic vinegar on top for a pop of contrasting color.


*Balsamic glaze can be substituted for good quality, aged balsamic vinegar.  Glaze will be much sweeter, so a smaller quantities (1 tbsp) is recommended.

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