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.
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.
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.
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.
