5 from 3 votes
Amazing Arugula Caprese Salad
A delicious and refreshing summer salad - best made with home grown tomatoes.
Prep Time
5 mins
Total Time
5 mins
Servings:
4
servings
Calories:
231 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 2 Cups arugula baby
- 1 medium tomato slices
- 4 oz fresh mozzarella slices
- 10 basil fresh leaves
- 4 Tbs balsamic vinegar
- 4 Tbs olive oil
- salt to taste
- black pepper to taste
Instructions
- Arrange Arugula in a bed on the plate
- Arrange the tomato to alternate with the mozzarella on the plate
- Sprinkle with salt and pepper
- sprinkle the basil chifonade onto the tomato/mozzarella
- Add other basil leaves
- Drizzle the salad with olive oil and balsamic vinegar.
Cup of Yum
Notes
- Choose Arugula leaves that are smaller and brightly colored. Avoid wilted or brown leaves.
- Whisk the olive oil and balsamic together like crazy to make an emulsion. You'll see the two ingredients come together and make a thicker, opaque dressing. Use immediately.
- Try some various herbs and spices to find the flavor profile you enjoy best! Kosher salt and black cracked pepper are always nice!
Nutrition Information
Calories
231kcal
(12%)
Carbohydrates
5g
(2%)
Protein
7g
(14%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
12g
(60%)
Cholesterol
22mg
(7%)
Sodium
186mg
(8%)
Potassium
152mg
(3%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
738IU
(15%)
Vitamin C
6mg
(7%)
Calcium
168mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 231
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 5g | 2% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 22mg | 7% |
| Sodium | 186mg | 8% |
| Potassium | 152mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 738IU | 15% |
| Vitamin C | 6mg | 7% |
| Calcium | 168mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.