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greened-up caprese salad
Light, refreshing and full of flavor. Great way to enjoy the plentiful variety of small summer heirloom tomatoes.
Servings 6 to 8 servings
Ingredients
- 3 ounces baby arugula
- 16 ounces cherry heirloom tomatoes, halved (about 3 cups)
- 4 ounces small mozzarella balls, halved
- 3 tablespoons good quality extra-virgin olive oil
- 1 tablespoon aged balsamic vinegar
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup torn fresh basil
- 1.5 ounces micro greens (about 1 1/2 cups)
Instructions
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Arrange baby arugula on a large platter. Set aside.
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Combine tomatoes, mozzarella, oil, vinegar, salt & pepper in a medium bowl. Mix well.
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When ready to serve, arrange tomato mixture over the bed of arugula. Top evenly with basil & micro greens. Serve with crusty bread, if desired.