Usually when you think of caprese salad, you think of slices of tomato topped with a slice of mozzarella, basil, some seasonings, and maybe a drizzle of balsamic vinegar. This dish is inspired by that classic appetizer but in actual salad form.
I was inspired by a recipe I found a few years ago. I followed the recipe for the dressing, but modified it to make it my own such as not using red onion, combining baby spinach with the arugula, and using some extra salt and pepper because I had regular mozzarella balls not marinated like in the original recipe.
For the recipe you’ll need:
- arugula (I combined it with baby spinach)
- red onion (I didn’t use this)
- cherry tomatoes (I just used a leftover tomato I had in these photos)
- fresh mozzarella balls
- fresh basil
- olive oil
- balsamic vinegar
- salt & pepper
You can eat this salad any time of the year. While typically you’d think of this as a summer salad, it can be nice and refreshing during the winter when you’re eating more heavy foods.