Arugula caprese salad with basil vinaigrette

My herb garden this year is teeny tiny because of the 3 week trip Marc and I are taking in July. I didn't want to plant a bajillion things and then have it all die because I can't water it. Luckily I have found a super gracious friend to help keep my herbs and one lone tomato plant alive while we're gone. This is ideal for so many reasons. One: Hopefully I will have tons of fresh basil and cherry tomatoes waiting for me when we get back.

Arugula caprese salad with basil vinaigrette

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:
  1. 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!
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