arugula caprese salad with basil vinaigrette
Servings: 6 -8 side salads
for the basil vinaigrette:
- 1 cup fresh basil
- 2 cloves garlic
- 2 tablespoon white wine vinegar
- ⅓ cup olive oil
- ½ teaspoon 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 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.
Enjoy!