Go Back
+ servings
Print Recipe
5 from 1 vote

arugula caprese salad with basil vinaigrette

Servings: 6 -8 side salads


for the basil vinaigrette:

  • 1 cup fresh basil
  • 2 cloves garlic
  • 2 tbsp white wine vinegar
  • 1/3 cup olive oil
  • 1/2 tsp salt

for the salad:

  • 5 oz baby arugula
  • 10 oz cherry tomatoes halved
  • 1 cup mini mozzarella balls
  • croutons for topping optional


To make the vinaigrette:

  • Add all items to blender or food processor and pulse/blend until pureed. If using a food processor, it will likely be a bit chunkier...that's ok!

To make the salad:

  • Combine arugula, tomatoes and mozzarella balls in large bowl or big plate.
  • Drizzle with half of basil vinaigrette, toss to combine.
  • Drizzle with more of the vinaigrette, to your preference. Adding half at first helps ensure you don't overdress the salad.
  • Enjoy!