Chopped Caprese Salad with Arugula
This chopped Caprese salad with arugula is a fresh, flavorful twist on the Italian classic. It’s made with peppery arugula, cherry tomatoes, fresh mozzarella, and fresh basil, and tossed in a light dressing and topped with sweet balsamic glaze. It’s a show-stopping side dish, but it’s quick and easy to prep – you can have this beautiful salad on your table in about 10 minutes flat!
If you love this salad, try this light and fresh, lemony pasta salad with arugula, and this chopped peach caprese salad! And for more “Caprese” flavors, don’t miss this Caprese pasta salad!
Recipe Ingredients: Chopped Caprese Salad with Arugula
Ingredient Notes, Substitutions & Additions
Fresh mozzarella: Using the mini mozzarella balls (ciliegine) is easy, but you can also cut fresh mozzarella into small pieces, too.
Olive oil: When making dishes with a few, fresh ingredients like this salad or this lemon pasta, use a good-quality extra virgin olive oil for the best flavor.
White balsamic vinegar: The only reason I love using white balsamic for this salad is because it’s transparent and doesn’t coat the white mozzarella with a dark brown color. You can absolutely use regular balsamic, too.
Arugula: The peppery bite of arugula is such a great addition to this salad. You can also use baby spinach or mixed greens.
Balsamic glaze: This glaze is just a simple reduction of balsamic vinegar and sugar. It’s excellent on grilled meats, and salads, of course! You can find it at most grocery stores right near the vinegar. You can also made your own homemade balsamic glaze!
Freshly shaved Parmesan cheese: Totally optional, but a great addition to the top of this salad.
Expert Tips
- Quality ingredients: This chopped Caprese salad doesn’t have many ingredients, so every ingredient has to shine! Use good quality olive oil, mozzarella, and fresh cherry tomatoes and arugula.
- Fresh basil: Add the chopped fresh basil right before serving so it stays fresh and doesn’t wilt.
- Storage: Leftovers won’t keep for too long, but they’re good for a day or two. Store any leftovers in an airtight container in the fridge.
How to serve
Show-stopping side: This salad is not only delicious, but it’s also GORGEOUS! It looks so pretty on a buffet table and it’s a perfect crowd-pleasing side!
Pasta: This light salad is especially good alongside hearty, creamy pasta dishes like this cheesy baked spaghetti.
Light lunch: We love serving this salad with some fresh crusty bread or garlic bread for an easy, light lunch.
Chicken wrap: Use any leftovers to fill a tortilla or wrap, alongside some grilled chicken and some extra balsamic glaze or even a dollop of fresh pesto!
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Thank you! ~ Casey
Chopped Caprese Salad with Arugula
Ingredients
For the arugula
- 2-3 cups fresh baby arugula, lightly packed
- 1 tbsp good-quality olive oil
- 1/4 tsp coarse salt (sea salt, kosher salt)
- freshly ground black pepper
For the caprese salad
- 1 pint cherry tomatoes, halved about 2 cups
- 1 8 oz. container of mini-mozzarella balls, halved about 2 cups
- 1/4 cup fresh basil leaves, thinly sliced about 10-15 basil leaves
- 1/2 tsp. white balsamic vinegar you can substitute regular balsamic
- 2 tbsp. good-quality olive oil
- 3/4 tsp. coarse salt (sea salt, kosher salt)
- freshly ground black pepper
- balsamic glaze, for drizzling
Instructions
- Dress the arugula: In a medium bowl, add the arugula. Drizzle on the olive oil and season with salt and pepper. Toss until the arugula is well-coated. Set aside or place in your serving bowl or on a servng platter.
- Make the chopped caprese salad: In another bowl, add cherry tomatoes, mozzarella balls, basil, balsamic vinegar, olive oil, salt and pepper. Gently toss until well-coated.
- Assemble: Lay the dressed arugula onto a serving platter. Arrange the chopped caprese salad over the top and drizzle generously with balsamic glaze.
Notes
- Quality ingredients: This chopped Caprese salad doesn’t have many ingredients, so every ingredient has to shine! Use good quality olive oil, mozzarella, and fresh cherry tomatoes and arugula.
- Fresh basil: Add the chopped fresh basil right before serving so it stays fresh and doesn’t wilt.
- Storage: Leftovers won’t keep for too long, but they’re good for a day or two. Store any leftovers in an airtight container in the fridge.
Take this show stopping salad to your next summer party!! No one will know it only took about 10 minutes to make! Hope you love it! XO ~ Casey