An alternative to the classic Caprese salad. This might be a main course or a side dish.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (5 ounce) package baby arugula
- 1 cup halved grape tomatoes
- 1 cup small fresh mozzarella balls
- ½ cup garlic seasoned croutons (Optional)
- 1 tablespoon basil paste
- ¼ cup balsamic vinaigrette salad dressing
- 1 pinch salt and ground black pepper to taste
Instructions
- Toss arugula, tomatoes, mozzarella cheese balls, and croutons in a large bowl.
- Whisk basil paste into the balsamic salad dressing; pour on salad and toss to combine. Season salad with salt and black pepper, if desired.
Nutrition Facts
| Calories | 114 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 232 mg |
| Sugars | 1 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
We liked this salad better than the traditional Caprese that uses only tomatoes basil and Mozzarella. The only change I had to make was using a handful of torn fresh basil leaves for the basil paste. We will be making this one again soon.
Very simple and so good with this hot day!
A very nice, simple and somewhat different salad. I didn’t care to add the basil pesto to the dressing, so I just cut up fresh basil, chiffonade style, and sprinkled it over the salad just before serving. I used “Our Favorite Balsamic Vinaigrette,” also from this site.
Perfect. I used basil pesto that I had in the freezer for the dressing, and fresh arugula out of my garden. The man doesn’t love arugula, and really only likes to eat it if I mix the greens, BUT he liked this, and he loved the dressing. The fresh mozzarella and tomatoes were just perfect for this time of year. If my garden keeps producing, we will keep eating this for sure!