Nothing complements pasta like a crisp, fresh salad. One of my favorite Italian salads is the classic Caprese, and this Arugula Caprese Salad combines the best elements of that tradition with a peppery green base. I served it alongside homemade pasta in a recent cooking class and it was a perfect match: bright, colorful, and full of flavor. Thinly sliced fresh mozzarella and vine-ripened tomatoes are layered over a bed of baby arugula, finished with a basil-infused oil and a splash of balsamic vinegar.
The contrast of peppery arugula with creamy mozzarella and sweet tomatoes is what makes this salad so delightful. During summer months I often use a balsamic glaze or a reduced balsamic — simmer the vinegar with a little sugar until it thickens — which adds a lovely, slightly sweet depth. If you don’t have a glaze, a good-quality balsamic vinegar works beautifully.
1–2 cups fresh baby arugula
1–3 red vine-ripened tomatoes, sliced into thick rounds
2 balls fresh mozzarella, sliced into thick rounds
1–2 cups grape tomatoes (I used golden grape tomatoes)
1/4 cup fresh basil, chiffonade
Salt and freshly ground black pepper, to taste
2 teaspoons basil pesto
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
On a large serving platter, arrange a bed of baby arugula in the center. Alternate and shingle the red tomato slices and fresh mozzarella slices in a circular pattern over the arugula so each bite has a balance of both.
Scatter the grape tomatoes and chiffonaded basil over the platter. Season lightly with salt and freshly ground black pepper.
Just before serving, whisk the basil pesto into the extra virgin olive oil until combined, then drizzle the pesto oil over the salad. Finish with a drizzle of balsamic vinegar or balsamic glaze. Serve immediately.
Tips: If using a balsamic reduction or glaze, add it sparingly to avoid overpowering the delicate flavors. Choose ripe, flavorful tomatoes and high-quality mozzarella for the best results. This salad pairs especially well with simple pasta dishes or grilled proteins.