Name: greened-up caprese salad
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))

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 like to call it our Greened-Up Caprese Salad.

Choose your greens…

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

If you’re not a fan of arugula, baby spinach works well here. Or spring mix. Make it the way you and your family will be sure to like it.

The majority of the tomatoes are cut in half …their delicious juice adds to the flavor of the oil & vinegar dressing. 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.

Of course, it’s advisable to use your best extra-virgin olive oil on this. As well as your finest aged balsamic vinegar. Using those quality ingredients will take this from a really good salad to an unforgettable one.

A word of caution …don’t assemble until just before serving. That way the greens will be nice and crisp.

Your Greened-Up Caprese Salad is ready…

Sit back and watch your family savor and devour this refreshing summer offering.

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

Author Rosemary Stelmach

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

Arrange baby arugula on a large platter. Set aside.
Combine tomatoes, mozzarella, oil, vinegar, salt & pepper in a medium bowl. Mix well.
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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