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.
In a large bowl add arugula, tomatoes, fresh mozzarella, and basil.
Sprinkle with salt and cover with cracked pepper. About 5 to 7 turns of the peppermill.
Drizzle with extra virgin olive oil. Mix well with tongs, coating ingredients with olive oil, salt and pepper..
Finish with a drizzle of aged balsamic vinegar on top for a pop of contrasting color.
Notes
Balsamic glaze can be substituted for good quality, aged balsamic vinegar. Glaze will be much sweeter, so a smaller quantity (1 tablespoon) is recommended.