Sliced heirloom tomatoes and thick pieces of mozzarella are topped with torn pieces of fresh basil and are tossed in a bright and punchy basil-forward green goddess dressing to create this new take on a classic caprese. When putting yours together, be sure to save a little of the dressing on the side for bread dipping!
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1 1/4 cups packed baby spinach
- 3/4 cup packed fresh parsley
- 1/2 cup packed fresh basil leaves
- 2 packed tablespoons roughly chopped fresh tarragon
- 1/4 cup roughly chopped fresh chives
- 2 teaspoons capers
- 2 anchovy fillets
- 1 small clove garlic
- Pinch of sugar
- 2 tablespoons fresh lemon juice
- 4 teaspoons white wine vinegar
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons Worcestershire sauce
- 1 cup mayonnaise
- Kosher salt and freshly ground pepper
- 1 1/4 pounds heirloom tomatoes (2 large or 3 medium), sliced 1/4-inch-thick
- 1 pound fresh mozzarella, sliced 1/4-inch-thick
- Flaky sea salt and freshly ground pepper
- 1/4 cup fresh basil leaves, cut into ribbons
Instructions
- Make the dressing: Combine the spinach, parsley, basil, tarragon, chives, capers, anchovies, garlic and sugar in a blender or food processor.
- Add the lemon juice, vinegar, mustard, Worcestershire sauce and mayonnaise and puree until pale green and very smooth. Season with salt and pepper as needed.
- Make the salad: Spread 1/4 cup dressing on a large platter. Top with the tomatoes and mozzarella, alternating. Season with flaky salt and pepper. Drizzle with more dressing and top with the sliced basil. Serve with more dressing on the side.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 527 |
| Total Fat | 47 g |
| Saturated Fat | 15 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 19 g |
| Cholesterol | 76 mg |
| Sodium | 705 mg |
Reviews
It’s too “Ordinary People” for me, but I like the idea. So I turned it into GREEN GODDESS GREEK SALAD. Here’s how: Feta instead of mozzarella. Greek yoghurt instead of mayonnaise. Chop tomatoes into bite-sized pieces. Toss tomatoes and feta in dressing. Add diced cucumber, diced green pepper, and pitted Kalamata olives. Maybe preserved lemon paste in dressing. It’s a great accompaniment for a simple rotisserie chicken breast and crusty bread.