Chopped Caprese Salad with Arugula
Caprese is common in summer, and while we love a traditional caprese with basil, we thought we’d mix it up a bit by using arugula, small tomatoes and pearl mozzarella to make a chopped version of the classic.
For more recipes featuring our 12-year aged condimento tradizionale balsamic, see this recipe roundup.
Chopped Caprese Salad with Arugula
Caprese is common in summer, and while we love a traditional caprese with basil, we thought we’d mix it up a bit by using arugula, small tomatoes and pearl mozzarella to make a chopped version of the classic. Serves about 4 as a side.
Ingredients
Ingredients:
- 1 1/2 cup roughly chopped arugula
- 2 cups (about) halved grape tomatoes such as a mixed medley for a variety of color
- 8 oz. fresh mozzarella look for small pieces of mozzarella, such as pearls by Galbani
- 1/4 cup crumbled cooked bacon optional
- 2 Tbsp. Sigona’s Fresh Press extra virgin olive oil
- 1 1/2 Tbsp. Sigona's 12-year aged condimento tradizionale balsamic
- Salt and pepper to taste
Instructions
- In a large mixing bowl, toss together the chopped arugula, tomatoes, mozzarella and bacon, if using. Set aside.
- In a small bowl, whisk together the olive oil, balsamic, salt and pepper. Drizzle nearly all of the oil mixture over the salad and toss to incorporate. Add the remaining vinaigrette if necessary. Serve immediately.
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