July 2019 – Easy Caprese Salad

Hot weather calls for cool salads! Fresh ingredients and minimal prep time for this delicious dish!


  • 3 cups baby arugula
  • 1 large, ripe tomato (try beefsteak or one of the heirloom varieties)
  • 4 oz. fresh mozzarella cheese
  • 1/2 cup balsamic vinegar
  • About 8 fresh basil leaves
  • salt and ground black pepper to taste


  1. Pour balsamic vinegar into a small saucepan. Simmer over medium-high heat, stirring occasionally, until liquid is reduced by half. Pour into a bowl and place in the fridge to cool.
  2. While the balsamic is reducing, arrange arugula on to 2 plates. Cut tomato into thin slices, and divide evenly to arrange on top of arugula. Sprinkle arugula and tomatoes with salt and pepper. Layer a basil leaf on top of each tomato slice.
  3. Cut mozzarella with a wire cheese slicer and layer one  piece on top of the tomato slices and basil.
  4. Drizzle balsamic reduction across each plate of salad. (Ok if still slightly warm)

Serves 2