greened-up caprese salad

Summer candy.  Those mini heirloom tomatoes.  You know the ones  …Sun Golds, Cherokee Purples, Red Glories.  Even the good old red grape tomatoes are extra delicious right about now.  Let’s use them to make that much-loved caprese salad.  But let’s green it up.  A lot.

We’ll use baby arugula as the base.  And top it off with fresh basil.  But, not only basil.  We’ll add some nutrition-packed micro greens.  The ones I used here are sunflower & kale.  Any will do.

The tomatoes will be cut in half.  The super small ones can be left whole if you choose.  Same goes for the mozzarella balls.

Wait til you see how easy this is.  Spread the baby arugula out on your large platter.  Place the tomatoes and mozzarella in a bowl.  Add oil, vinegar, salt & pepper.  Mix it up.  Pour tomato mixture over the arugula.  Top with basil and micro greens.  That’s it.  A word of caution …don’t assemble until just before serving.  That way the greens will be nice and crisp.

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


  • 3 ounces baby arugula
  • 16 ounces cherry heirloom tomatoes, halved (about 3 cups)
  • 4 ounces small mozzarella balls, halved
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon good quality 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)


  1. Arrange baby arugula on a large platter.  Set aside.

  2. Combine tomatoes, mozzarella, oil, vinegar, salt & pepper in a medium bowl. Mix well.  

  3. When ready to serve, arrange tomato mixture over the bed of arugula.  Top evenly with basil & micro greens.  Serve with crusty bread, if desired.

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