Caprese Salad with Arugula and Spinach
I just kind of threw this together...so my measurements are not precise and don't need to be. You'll get the basic idea.
Ingredients
- 1 8 ounce carton mini mozzarella balls in water drained
- 1 cup cherry tomatoes
- 1/2 cup green olives your favorite
- 1/4 cup kalamata olives pitted and sliced
- 1.5 tablespoons basil pesto jarred
- 1 tablespoon olive oil extra virgin
- sprinkle kosher salt
- 2 cups arugula
- 2 cups baby spinach
Lemon Balsamic Vinaigrette
- 1/4 cup olive oil extra virgin
- juice half of lemon
- 1 tablespoon dijon mustard
- 2 teaspoons balsamic vinegar good quality
- pinch kosher salt
- pinch black pepper freshly ground
Instructions
- In small bowl combine mozzarella cheese, tomatoes, olives, pesto, olive oil and kosher salt. Stir until everything is coated.
- Let mozzarella cheese, tomato, olive mixture sit for at about 30 minutes to allow flavors to combine.
- For Lemon Balsamic Vinaigrette: using a protein shaker fitted with wire mesh ball...or a glass jar with a tight-fitting lid: combine oil, lemon juice, mustard, vinegar, salt and pepper. Shake vigorously until well combined. You can also whisk ingredients together by hand.
- Gently toss the arugula and spinach greens with a small amount of vinaigrette. Only use enough to barely coat the leaves. Store the leftover vinaigrette in the refrigerator for up to 2 weeks.
- Place tossed greens on to a platter. Top with reserved caprese salad ingredients.
Notes
I can't encourage readers enough to make their own salad dressing. If you keep good olive oil, vinegar, mustard, and lemons on hand you can whip up a small amount of dressing in a couple of minutes. If your dressing contains vinegar and/or citrus like lemon juice...it will store in the fridge safely for a couple of weeks. No preservatives. No cheap oils like store- bought. As Nike says...JUST DO IT!
Tried this recipe?Let us know how it was!