Sweet tomatoes. Fresh basil. Creamy mozzarella. Rich olive oil. Oh man, do I love a good caprese salad. Nom nom nom. Never had it? Well you are long overdue to try this ridiculously simple, yet packed-with-flavor dish.
As I’ve mentioned before, there are just some evenings when making a whole dinner is too much to handle. You’ve been there, admit it. On those nights my husband and I turn to an antipasti spread, which always includes a variation on these delicious ingredients. And when there are leftovers of any of the fixings, making a salad the next day is the perfect way to use these tasty treats. Toss the items with some fresh and peppery arugula (which I am addicted to, I will admit), and a healthy lunch meal is born.
With the weather not yet cooperating in parts of the country (snow at the end of March?? Yikes!), you are likely craving fresh flavors that make you feel like you’re sitting on your deck, sun overhead, a crisp and cool wine in hand, and this beautiful salad in front of you. Close your eyes, and pretend you’re in Italy. Ciao bella!
| Servings | Prep Time |
| 4 people | 10 minutes |
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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.
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- 1 pint cherry tomatoes, halved
- 4 oz. Ciliegine (small mozzarella balls)
- 1 sprig fresh basil leaves, sliced in chiffonade (see note below)
- 2 tbsp. extra virgin olive oil (see note below)
- 8 oz. washed arugula
- salt & pepper, to taste
- Wash the tomatoes and basil, drying them each before slicing.
- Cut tomatoes in half and set aside in a bowl. Slice mozzarella balls in half, and add to bowl.
- Cut basil leaves in a chiffonade (see note below) and place in bowl.
- Drizzle olive oil over ingredients, and toss to coat. Salt & pepper to taste. Toss ingredients with arugula.
- 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!
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!
I love caprese! and those little mozz balls! 🙂
I had a salad just like this for lunch today, but with a drizzle of balsamic glaze. Such a great salad thats quick to throw together
This looks fantastic! Such a pretty twist on Caprese.
I have made something so similar and can never go back! I love anything that has to do with caprese or mini mozzarella balls! I am now drooling!
Oh I just love these flavors together. I still remember the first time I had fresh basil with a huge chunk of mozzarella. This sounds amazing!