Arugula Caprese Salad

Arugula Caprese Salad | Print

Arugula Caprese Salad

Some days are just harder than others.  There are days when I don’t want to cook, especially if I have been cooking all day for others.  This arugula caprese salad recipe is about seasonality, simplicity, flavor, and putting something in your mouth and tummy fast.  A caprese salad alone is delicious, but adding some greens makes it feel healthier and more like a meal.  Rinse the tomatoes and use pre-washed arugula.  Eat it with some buttery toasted bread.  Dinner = done.

  • Author: beckie
  • Prep Time: 15 Minutes
  • Total Time: 15 Minutes
  • Yield: 3
  • Category: Salad
  • Method: No Cooking Involved
  • Cuisine: Italian


  • 5 ounces pre-washed arugula
  • 2 cups (~ 8 oz) cherry tomatoes, rinsed
  • 8 ounces ciliegine (cherry size) mozzarella, drained
  • 12 basil leaves, chiffonade (sliced thinly) – as a garnish
  • balsamic vinegar
  • e.v. olive oil
  • sea salt (to taste)
  • black pepper (to taste)


  • Add the arugula to a bowl and toss lightly with e.v. olive oil, balsamic vinegar, sea salt, and black pepper.  This isn’t a traditional vinaigrette.  This is throwing some ingredients in a bowl when you’re hungry!  Taste the arugula and add more of what you like.
  • Plate the salad.  In the same bowl and the cherry tomatoes and mozzarella.  Toss with a little more olive oil, salt, and pepper and place on top of arugula.  Top with sliced basil. Happy Eating!  Beckie


Things In My Kitchen:

  • 3 quart mixing bowl – I love these flat bottomed & wide brimmed mixing bowls for combining ingredients with veggies for roasting and for making salads.  The 2 quart and 3 quart are my “go to” bowls for almost everything.

For more kitchen items I love/use: please visit my shop page.

This post contains Amazon affiliate links.  Thank you for supporting my blog & love of cooking.

Keywords: Arugula, Caprese Salad, Tomato, Vegetarian, Raw, Gluten Free, Summer

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Arugula Caprese Salad

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