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.
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.