Dress up the traditional Italian caprese salad recipe with fresh, peppery arugula and creamy avocado for more great flavors and textures. The addition of the arugula gives this salad more body and makes it substantial enough for a light lunch or dinner.
Keyword caprese salad
Prep Time 5minutes
Total Time 5minutes
2-3campari or cocktail style tomatoes, sliced
1/2avocado, pitted and sliced
3slicesfresh mozzarella cheese
fresh basil leaves
1tablespoonextra virgin olive oil, (I prefer the fruitiest, lightest flavored)
1 1/2teaspoonsbalsamic vinegar
generous pinch of sugar or dollop of honey
kosher salt and freshly ground black pepper
Assemble the arugula, tomato, avocado slices and mozzarella in a serving bowl. Top with torn or slivered basil leaves. Whisk the extra virgin olive oil in a small bowl with the balsamic vinegar, sugar or honey and season with kosher salt and freshly ground black pepper to taste and pour over the salad. Toss to coat and serve.