Berry Caprese Salad

A berry fresh take on a classic salad. Arugula and fresh herbs are lightly dressed in a champagne vinaigrette, topped with juicy berries and creamy fresh mozzarella and is then drizzled with balsamic glaze. Serve with grilled bread or protein of your choice!

Serves 4 to 8 depending on serving size.

Course Mains & Entrees, Side Dishes

Cuisine American-Italian

Keyword 4th of July, blackberries, blueberries, caprese, cookout recipe, Memorial Day, pickled strawberries, red white and blue

Prep Time 25

Total Time 25

Servings

Calories 163

Author Laurie McNamara

Ingredients

FOR THE VINAIGRETTE:

2 tablespoons champagne vinegar
1 to 2 pinches kosher salt
freshly ground black pepper
2 tablespoons olive oil

FOR THE SALAD:

10 ounces arugula or baby arugula
2 to 4 tablespoons fresh basil leaves torn (more or less to taste), plus more for serving
2 to 4 tablespoons fresh mint leaves torn (more or less to taste), plus more for serving
12 ounces blackberries rinsed and patted dry
12 ounces strawberries trimmed, rinsed and patted dry
6 ounces blueberries rinsed and patted dry
8 ounces ciliegine mozzarella cut in half
2 tablespoons balsamic glaze more or less to taste

US Customary - Metric

Instructions

MAKE THE VINAIGRETTE:

In a small bowl or glass jar, measure and add in the vinegar, salt, pepper and olive oil. Secure the lid and shake or whisk to combine.

MAKE THE SALAD:

Add arugula, basil and mint into a large bowl. Drizzle with dressing and toss well to coat.
Transfer dressed arugula to a large platter or individual serving plates.
Top with berries, mozzarella and some extra basil and mint.
Drizzle with 1 to 2 tablespoons balsamic glaze and add a little extra freshly ground black pepper if desired.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition