Arugula Caprese Salad
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Arugula Caprese Salad is THE perfect 15-minute summer salad. Fresh arugula, cherry tomatoes, red onion, and fresh basil, combined with marinated mozzarella balls and a balsamic vinegar dressing. Simple and fresh!
Oh that Caprese! For some others, go make my Grilled Caprese Chicken or my Classic Caprese Salad with Balsamic Glaze!
Caprese Salad
Caprese salad is a simple Italian salad that normally combines fresh mozzarella, tomatoes, fresh basil, and is seasoned with olive oil, salt, and pepper. While it is usually arranged on a plate, rotating layered tomatoes and fresh mozzarella, this version is a slight spin on the classic.
I love making this salad during the summertime when fresh produce is abundant. I have clear visions of the fresh tomatoes that my parents harvested from their garden every summer which were the BEST. We’ve now started planting cherry tomato plants and they’ve done fairly well.
In addition to this caprese arugula salad, try other summer salad recipes like Chicken Curry Salad with Grapes or Summer Panzanella Salad!
Why This Recipe Works:
- SIMPLE – This is a 15-minute simple salad that uses simple ingredients that are easy to find in your local grocery store.
- FRESH – I recommend making this in the warmer months of the year to guarantee juicy tomatoes, basil, and arugula.
- GREAT SIDE DISH – This classic summer salad makes the perfect side dish for so many things. We like to pair it with grilled meat of some kind.
Ingredients needed for Arugula Caprese Salad:
- Arugula – All you need for this recipe is a 5 oz. container of peppery arugula. One of my favorite types of salad greens.
- Red Onion – Slice the onions thin.
- Fresh Cherry Tomatoes – I keep a variety of cherry tomatoes (or grape tomatoes) stocked at all times. We also plant them when the weather is warmer. So good (and pretty)!
- Fresh Basil Leaves – We always have plenty of fresh basil since we started planting it.
- Marinated Mozzarella Balls – If you have trouble finding this soft cheese, try Sprouts, Trader Joe’s, or Whole Foods.
OPTIONAL – As always, creamy avocado is a perfect addition to this fresh salad as well.
What You’ll Need for the Dressing:
This simple balsamic vinaigrette uses some of the marinade from the mozzarella balls.
- Extra Virgin Olive Oil – The oil I use in most of my dressings.
- Balsamic Vinegar – This vinegar has a naturally sweet taste.
- Reserved Marinade – Use a couple of tablespoons from the marinated mozzarella balls.
- Honey – Just a splash is necessary!
- S&P – Kosher salt and freshly ground black pepper.
How to make Arugula Caprese Salad:
Step 1
Prep veggies. Slice the red onion thinly. Slice the cherry tomatoes in half.
Step 2
Strain mozzarella balls. Using a colander, strain the creamy mozzarella balls, saving a couple of tablespoons of the marinade from the package.
Step 3
Make the dressing. Combine the olive oil, balsamic vinegar, the reserved marinade, a splash of honey, kosher salt, and freshly ground black pepper.
Step 4
Assemble. On a large platter or serving plate, combine the spicy arugula, red onion, cherry tomatoes, and mozzarella balls. Drizzle the dressing on the salad. If you aren’t eating the entire salad, drizzle the dressing on individual servings.
Step 5
Serve. Serve Arugula Caprese salad at room temperature with some extra freshly ground black pepper to taste. You could also add some chicken breast for a light lunch or dinner.
Pro-Tip: This is a relatively small amount of salad, especially if you are a “greens lovers” like my family. If you are serving more than four, you should double this recipe.
The leftover salad with the dressing doesn’t hold up well. I recommend adding the dressing to individual salads if you don’t plan to eat the entire salad.
What to serve with Arugula Caprese Salad:
The following main dish recipes would be a perfect choice for your dinner table.
Recipe FAQs:
Arugula is a leafy green vegetable that belongs to the Brassicaceae family, which includes broccoli, kale, and cauliflower. Arugula has a distinctive peppery taste and is often used in salads, as a pizza topping, or as a garnish. It is a popular ingredient in Mediterranean cuisine, and its leaves are typically long and slender with a slightly wrinkled texture. Arugula is a good source of vitamins A and C, as well as potassium, calcium, and iron.
You can use burrata cheese in place of mozzarella in a Caprese salad. In fact, many people prefer using burrata cheese because it has a softer, creamier texture and a richer flavor than mozzarella. Burrata is made from fresh mozzarella cheese and cream, so it has a creamy center that oozes out when you cut into it.
Caprese salad is named after the island of Capri, which is located off the coast of Naples in Italy. The salad is said to have originated in the 1950s in Capri, where it was created as a simple yet delicious way to showcase the fresh, local ingredients of the region.
Substitutes for Arugula:
If you aren’t a fan of peppery arugula like I am, feel free to use another type of green. Here is what I suggest:
- Baby Spinach
- Romaine Lettuce
- Baby Kale
- Mixed Greens
- Dandelion Greens
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Caprese Salad with Arugula
Ingredients
- 5 oz. fresh arugula
- 1/3 cup red onion – sliced thin
- 2 cups cherry tomatoes
- 12 oz. marinated fresh mozzarella balls
- 2 Tablespoons fresh basil – chopped
- 2 Tablespoons olive oil
- 1 Tablespoon balsamic vinegar
- 1-2 Tablespoons reserved marinade from mozzarella balls
- splash of honey or pinch of sugar
- kosher salt and freshly ground black pepper – to taste
Instructions
- Slice red onion thinly. Slice cherry tomatoes in half.
- Drain mozzarella balls while reserving a couple of tablespoons of the marinade.
- Combine salad by mixing arugula, red onion, cherry tomatoes, mozzarella balls, and basil.
- Prepare dressing in mason jar by combining olive oil, balsamic vinegar, reserved marinade, a splash of honey, and salt and pepper. Shake well and set aside.
- To serve, drizzle the dressing on the salad.
Hi! I am making it with the
Mozarella pearls and there is not enough juice, with what do can a Substitute?
I would use an extra tablespoon of olive oil and maybe a dash of balsamic to replace the juice.
Made this for a potluck today and it was very well-received. Loved the bright colors. I added some mustard to the dressing. I could see adding some fresh corn in the summertime.
Thanks!!
I’m so glad the salad was a hit for your potluck, Samantha! Thanks for letting me know! 🙂
This salad looks so delicious. I think my entire family would love it.
Thanks Laura! I hope you give it a try! 🙂
A great recipe and excited to eat different salads. So healthy and I love the variety.
Whenever I need a salad to take to a party I look to this blog. Everyone loved this one, no surprise!! Love the spicy arugula and who doesn’t love mozzarella?!!
I’m so glad you enjoyed it, Shari! 🙂
Looks delicious and so flavorful!
Thank you so much Bethany!! I hope you get a chance to try it! 🙂
I made three different SueBee salads for a recent family gathering and this was the favorite. It’s light but full of flavor, and I like that the dressing included some of the marinade from the cheese.
Yay! The mozzarella balls make it sooo tasty! 🙂
I need a double helping after vacationing!
Me too!!