Description
A refreshing and vibrant Berry Caprese Salad combining peppery arugula, fresh herbs, mixed berries, and creamy ciliegine mozzarella, all tossed with a tangy lemon vinaigrette and finished with a drizzle of balsamic glaze. Perfect as a light appetizer or side dish, this salad offers a delightful balance of sweet, savory, and fresh flavors.
Ingredients
Vinaigrette
- 2 tablespoons lemon vinegar
- 1 to 2 pinches kosher salt
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
Salad
- 10 ounces arugula or baby arugula
- 2 to 4 tablespoons fresh basil leaves, torn (plus more for serving)
- 2 to 4 tablespoons fresh mint leaves, torn (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)
Instructions
- Make the Vinaigrette: In a small bowl or glass jar, combine the lemon vinegar, kosher salt, freshly ground black pepper, and olive oil. Secure the lid tightly and shake vigorously or whisk until the dressing is well emulsified and combined.
- Prepare the Salad Greens: In a large mixing bowl, add the arugula, torn basil leaves, and torn mint leaves. Drizzle the freshly made lemon vinaigrette over the greens and toss thoroughly to evenly coat all the leaves with the dressing.
- Assemble the Salad: Transfer the dressed arugula mixture onto a large serving platter or divide onto individual plates. Evenly arrange the blackberries, strawberries, blueberries, and halved ciliegine mozzarella on top of the greens.
- Garnish and Serve: Sprinkle additional basil and mint leaves over the salad for extra freshness. Drizzle 1 to 2 tablespoons of balsamic glaze over everything, adding more or less to taste. Optionally, finish with a little extra freshly ground black pepper for enhanced flavor. Serve immediately.
Notes
- Use fresh, ripe berries for the best flavor and texture.
- If balsamic glaze isn’t available, reduce balsamic vinegar over low heat until syrupy.
- For a vegan version, substitute mozzarella with plant-based cheese or tofu.
- This salad is best served fresh to maintain the texture of the berries and greens.
- Adjust the quantity of herbs based on personal preference for a more or less aromatic salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian-American
