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 the Kenter Canyon Farms test kitchen