Mini-Caprese Salad w/ Arugula
I call this a “mini-caprese” because of the little tomatoes and small mozzarella balls called Ciliegine. They are the perfect size for salads, or just for snacking in general. Since I grow basil in my container garden most of the year here in Texas, I am lucky to snip off a few, fresh leaves whenever I need. But store-bought fresh basil works like a champ here. Like balsamic vinegar or glaze? Feel free to drizzle that on the salad as well! It’s a party in your mouth, I’m telling you.
Servings Prep Time
4people 10minutes
Servings Prep Time
4people 10minutes
Ingredients
Instructions
  1. Wash the tomatoes and basil, drying them each before slicing.
  2. Cut tomatoes in half and set aside in a bowl. Slice mozzarella balls in half, and add to bowl.
  3. Cut basil leaves in a chiffonade (see note below) and place in bowl.
  4. Drizzle olive oil over ingredients, and toss to coat. Salt & pepper to taste. Toss ingredients with arugula.
  5. Serve with some crusty bread. Have it at the ready on a hot day, with a cold glass of wine, and you are all set for a perfect mid-day break!
Recipe Notes

1. For the basil, if you don’t know what a chiffonade cut is, don’t worry–it’s a fancy word for cutting the basil into thin strips.  This releases the oils in the leaves and allows the flavors to coat the other ingredients when tossed all together.

2. This isn’t the time to use your regular everyday olive oil.  If you have a better quality one that you use for salad dressings or the like, this is where you want to use it.  An olive oil with floral or peppery notes is great for a simple dish like this.

3. I mentioned above that balsamic vinegar would go well here, too.  In particular, a balsamic glaze would be a beautiful, sweet finish to this salad.  It’s a common pairing with a traditional caprese salad in Italy, and works well here, too.

4. As for a light, warm weather wine to serve with this easy dish, grab an inexpensive Pinot Grigio.  The crisp, floral notes in the wine will wake up your palate for the acidic tones of the tomatoes and pair great with the creaminess of the mozzarella.  Yum!