Caprese Salad with Arugula Recipe
Caprese is one of the most famous Italian salads – just tomatoes, mozzarella, basil and olive oil. In this version we add arugula, which brings a slight peppery bite and makes the dish more filling. It’s an ideal snack for hot days or a light no-cook dinner.
Klasyczne caprese pochodzi z wyspy Capri i w oryginale składa się tylko z pomidorów, mozzarelli, bazylii i oliwy w barwach włoskiej flagi. Dodanie rukoli to popularna współczesna modyfikacja, częsta w kawiarniach i bistrach na północy Włoch.
Caprese salad with arugula is a fresher, more expressive version of the classic combination of tomatoes and mozzarella, where arugula adds peppery sharpness and extra volume. With just a few high-quality ingredients you get a dish with a clean, summery flavor, without having to cook anything.
Dlaczego ta wersja działa
- Dodanie rukoli zwiększa objętość i pieprzną ostrość smaku bez komplikowania przepisu.
- Osuszenie mozzarelli i zieleniny zapobiega rozwodnieniu sałatki i wzmacnia smak oliwy.
Chef's tips
Choose the ripest, most fragrant tomatoes you can find – hard, out-of-season ones can ruin the whole salad; outside tomato season, small cherry tomatoes work better. It’s a good idea to take the mozzarella out of the fridge 20–30 minutes in advance so it reaches room temperature and becomes creamier. Don’t skimp on the olive oil, but be careful with the salt – arugula and cheese already add plenty of flavor, so it’s easy to overdo it.
How to serve
This is a great starter for summer gatherings on the terrace or a quick after-work dinner when it’s too hot to turn on the oven. Serve it with crusty baguette or focaccia to mop up the remaining olive oil and tomato juices from the plate. To drink, choose a light, well-chilled white wine, such as Sauvignon Blanc, or homemade lemonade with lemon and mint.
Na co uważać
- Nie sol pomidorów zbyt wcześnie – zaczną szybko puszczać sok i sałatka straci jędrność.
- Unikaj przejrzałej rukoli z żółknącymi listkami – będzie gorzka i zwiędnie w kilka minut.
Zamienniki
- Poza sezonem na pomidory użyj słodkich pomidorków koktajlowych zamiast dużych sztuk.
- Zamiast klasycznej mozzarelli możesz użyć burraty, licząc się z bardziej kremowym efektem.
Ingredients
- ripe tomatoes medium, preferably in different colors - 3 piece
- cheese about 125 g - 1 piece
- arugula washed and dried - 2 handfuls
- fresh basil leaves only - 1 handful
- extra virgin olive oil - 2 tablespoons
- vinegar optional - 1 teaspoon
- salt to taste
- freshly ground black pepper to taste
Preparation
- Wash the tomatoes and slice them about 0.5–1 cm thick. If you’re using different colors, arrange them alternately for a nicer presentation.
- Drain the mozzarella and slice it to a similar thickness as the tomatoes.
- On a large plate or platter, spread the arugula as a base.
- Arrange the tomato and mozzarella slices alternately on top of the arugula, slightly overlapping, forming a circle or rows.
- Tear the basil leaves into smaller pieces with your fingers and scatter over the top of the salad.
- Drizzle everything with olive oil and, if you like, a little balsamic vinegar. Sprinkle with salt and freshly ground black pepper just before serving.
- Serve immediately, while the tomatoes are at room temperature – that’s when they have the most flavor.
Storage
This salad is best eaten fresh. If you have leftovers, store them covered in the fridge and eat within a few hours – the arugula will soften and the tomatoes will release juice over time.
In summer I often make this salad as a “plan B” when guests get stuck in traffic and call to say they’ll be an hour late – tomatoes and arugula are always waiting in my fridge. It’s also my standard hot-weather work lunch, packed in a box separately: greens, tomatoes, mozzarella and a small bottle of olive oil.
