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Arugula Tomato Caprese

Arugula Tomato Caprese

A caprese salad is always welcome. Here we update the classic by replacing basil with spicy arugula for a California touch.

Ingredients

Serves 4-6 people

  • 4 cups Kenter Canyon Farms baby arugula
  • 4 large heirloom tomatoes, about 2 to 2½ pounds, sliced
  • 12 ounces fresh mozzarella, sliced into rounds
  • Extra Virgin Olive oil
  • A few drops of balsamic vinegar

Preparation

Prep: 5 min • Ready in: 5 min

Line a platter or plates with arugula. Arrange the tomato and mozzarella slices attractively over the arugula. Drizzle with olive oil and balsamic vinegar. Sprinkle with sea salt and serve.

Recipe from