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Caprese Salad with Arugula

Tired of waiting for basil to start making your caprese salads? Try substituting arugula for basil and you will be pleasantly surprised!

Fresh Mozzerella Cheese
Fresh Arugula
Balsamic Vinegar
Extra Virgin Olive Oil
Sea salt and fresh ground pepper to taste

Cut both tomatoes and fresh mozzerella into slices or cubes and combine in a medium sized bowl. Add sea salt and freshly ground pepper to taste. Chop arugula leaves into smaller pieces and add to mozzerella/tomato mixture. Continue to add the above ingredients until you have reached the cheese/tomato/arugula ratio that you prefer. Toss mixture with equal parts balsamic vinegar and olive oil. If possible, let the salad marinate for up to 30 minutes in the refrigerator before serving. Enjoy this salad with a loaf of your favorite artisan bread and forget about turning on the oven!

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