Chopped Caprese Salad
A colorful blend of sweet juicy tomatoes, fresh mozzarella and basil is served over a bed of baby arugula makes this Chopped Caprese Salad the perfect healthy dish.
Servings 6
Ingredients
- 3 cups baby arugula
- 12 ounces cherry tomatoes, mixed colors
- 12 ounces mozzarella balls, marinated in olive oil
- 3 tablespoons olive oil, from marinade
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh basil leaves
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- Optional: balsamic reduction
Instructions
- Wash and dry your tomatoes.
- Slice the tomatoes in half, I personally like them more elongated, but you can slice them however you like.
- Likewise, slice the mozzarella balls in half and set them aside.
- Add the olive oil based marinade, white wine vinegar and dried oregano to a small mixing bowl. Whisk until combined, then set aside.
- Add the arugula to your serving platter or bowl.
- Add in the halved tomatoes and mozzarella cheese. Drizzle the dressing over the top and add in the fresh basil leaves. If they’re small, add them in whole, if they’re larger, tear them into smaller pieces.
- Right before serving, sprinkle the salt and more dried oregano over the top. Don’t add the salt too soon, or your tomatoes will give up their juices and make the salad watery.
- Optional: drizzle some of the balsamic reduction over the top right before serving.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Chopped Caprese Salad
Amount per Serving
Calories
177
% Daily Value*
Fat
14
g
22
%
Saturated Fat
6
g
38
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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