Caprese salad, that beautiful Italian tricolor of mozzarella, tomatoes, and basil, gets a peppery, vibrant update with the addition of arugula. This Caprese Salad with Arugula isn't just a feast for the eyes; it's a flavor explosion that dances on your tongue. The sweetness of ripe tomatoes, the creamy richness of fresh mozzarella, the pungent bite of arugula, and the herbaceous punch of pesto all come together in perfect harmony. Ever since I tried it at a local Italian restaurant, I was so curious to make this myself!
It’s so easy to whip up, making it ideal for a quick lunch, a light dinner, or an impressive appetizer for your next gathering. I remember one summer when my garden was overflowing with tomatoes and basil. This salad became my go-to recipe. I would even take it to picnics, it’s always a crowd favorite! Plus, it requires minimal cooking, which is a huge bonus during the hot summer months. I recall once making this salad for a potluck, only to realize halfway there that I'd forgotten the arugula. Talk about a near disaster!
What does this mean for you? It means you're about to discover a new favorite way to enjoy the classic Caprese. With just a few simple ingredients and minimal effort, you can create a dish that is both elegant and satisfying. So, grab your ingredients, and let's get started!
Required Equipments
- Large Serving Platter
- Sharp Knife
- Cutting Board
- Small Bowl
- Whisk
Caprese Salad with Arugula: Frequently Asked Questions
Caprese Salad with Arugula
Elevate the classic Caprese salad by adding peppery arugula and vibrant pesto! This simple yet elegant salad is perfect for a quick lunch, light dinner, or impressive appetizer.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, gently wash the arugula and pat it dry with a clean kitchen towel or paper towels. We want to ensure there's no excess water that could dilute the flavors later.
- Slice the fresh mozzarella into 1/4-inch thick rounds. Aim for consistency so each bite has the perfect ratio of cheese to tomato and arugula.
- Slice the tomatoes into 1/4-inch thick rounds as well, matching the thickness of the mozzarella. A serrated knife can be helpful for slicing tomatoes without crushing them.
- If you're making homemade pesto, combine fresh basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil in a food processor. Pulse until you achieve a smooth, vibrant green pesto. Season with salt and pepper to taste. If using store-bought pesto, give it a taste and adjust seasonings if needed.
- On a large serving platter, arrange the arugula as a base. This peppery green will provide a lovely contrast to the other flavors.
- Alternate slices of mozzarella and tomato on top of the arugula, slightly overlapping them for an appealing presentation.
- Drizzle the pesto generously over the mozzarella and tomato slices. Let the pesto seep into every nook and cranny for maximum flavor.
- Season the salad with a pinch of sea salt and freshly ground black pepper. The salt enhances the sweetness of the tomatoes, while the pepper adds a subtle kick.
- Drizzle extra virgin olive oil over the entire salad. Use a good quality olive oil for the best flavor.
- If desired, add a drizzle of balsamic glaze for a touch of sweetness and tang. This is optional but highly recommended!
- Garnish with fresh basil leaves for an extra pop of color and aroma.
- Serve immediately and enjoy the delightful combination of flavors and textures. This salad is best enjoyed fresh, so don't let it sit for too long before serving.
📝 Notes
🍎 Nutrition
Calories: 350 kcal
Protein: 14g
Fat: 28g
Carbohydrates: 15g
Fiber: 3g
Calcium: 150mg
