My herb garden this year is teeny tiny because of the 3 week trip Marc and I are taking in July. I didn’t want to plant a bajillion things and then have it all die because I can’t water it. Luckily I have found a super gracious friend to help keep my herbs and one lone tomato plant alive while we’re gone. This is ideal for so many reasons. One: Hopefully I will have tons of fresh basil and cherry tomatoes waiting for me when we get back. Two: If for some reason they don’t make it through July *cough* like every other year I plant a garden *cough* this year it won’t be my fault. Pretty slick thinkin’ of mine, right?
But seriously, I have a major black thumb. Even some the flowers that I planted in our planters have already died despite days upon days of rain and plenty of sun, which they were supposed to like. I’m still holding out hope for those tomatoes and basil.
Hopefully when we get back home at the end of July I will be able to make caprese salad for DAYS. Side note: I had the hardest time naming this salad. Is it “Caprese Arugula Salad” or “Arugula Caprese Salad?” I’m pretty sure no one really cares but me but these are the things that keep me up at night. Serious food blogger problems right here.
I should just call it “Super Delicious Arugula Caprese/Caprese Arugula Salad” cuzzzzzz that’s what it is. You better believe I’ll be making this “Whatever You Want To Call It Salad” over and over again with my fresh herbs and ‘maters.
I love a good caprese salad, but I also really love some sort of green in my salads too. That’s where the arugula came in and it was a perfect match to the tomatoes, mozzarella, and basil vinaigrette. It was flavorful with all of its peppery goodness, but not overpowering. We ate this alongside some grilled veggies and bread for dinner, but I think it’d also be great with grilled steak or chicken, or topped with some grilled croutons for an entire meal. It would also be a delicious and healthy addition to any 4th of July BBQ this weekend!
for the basil vinaigrette:
- 1 cup fresh basil
- 2 cloves garlic
- 2 tbsp white wine vinegar
- 1/3 cup olive oil
- 1/2 tsp salt
for the salad:
- 5 oz baby arugula
- 10 oz cherry tomatoes halved
- 1 cup mini mozzarella balls
- croutons for topping optional
To make the vinaigrette:
- Add all items to blender or food processor and pulse/blend until pureed. If using a food processor, it will likely be a bit chunkier...that's ok!
To make the salad:
- Combine arugula, tomatoes and mozzarella balls in large bowl or big plate.
- Drizzle with half of basil vinaigrette, toss to combine.
- Drizzle with more of the vinaigrette, to your preference. Adding half at first helps ensure you don't overdress the salad.