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+ servings

Arugula Caprese Salad

closeup of arugula caprese salad in a bowl
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5 from 2 votes


  • 2 teaspoons olive oil
  • ½ teaspoon balsamic vinegar
  • ½ teaspoon dried Italian seasoning
  • Salt and pepper , to taste
  • 8 oz mini mozzarella balls
  • 1 dry pint cherry or grape tomatoes , halved
  • 4 cups packed baby arugula
  • 1 cup packed basil leaves , torn or left whole


  • Combine olive oil, balsamic vinegar, Italian seasoning and a generous amount of salt and pepper in a salad bowl.
  • Add tomatoes and mozzarella and toss to coat. Let sit at room temperature for 30 minutes.
  • Add arugula and basil and toss until combined. Add more olive oil and salt and pepper if needed.
  • Serve immediately.


Sodium: 23mg, Calcium: 125mg, Vitamin C: 2mg, Vitamin A: 399IU, Sugar: 1g, Fiber: 1g, Potassium: 48mg, Cholesterol: 10mg, Calories: 84kcal, Saturated Fat: 2g, Fat: 7g, Protein: 5g, Carbohydrates: 1g, Iron: 1mg
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