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 lemon and olive oil dressing and sweet balsamic glaze. It’s a show-stopping side dish, but it's quick and easy to prep!
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
Tips & Tricks:
- 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.