Tomato and Mozzarella Salad With Basil Vinaigrette

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5 ounce container baby arugula

1 cup grape tomatoes, slice in half

1 cup baby mozzarella balls, drained

black pepper to taste

1 cup extra virgin olive oil (basil vinaigrette)

1/3 cup white wine vinegar (basil vinaigrette)

1/4 cup honey (basil vinaigrette)

8-10 large basil leaves, roughly chopped or torn (basil vinaigrette)

1 clove garlic, minced (basil vinaigrette)

salt and black pepper to taste (basil vinaigrette)


1. Place arugula, tomatoes and baby mozzarella balls in a large salad bowl. Prepare dressing.

2. Place all ingredients in a blender or food processor and pulse machine until dressing is smooth and ingredients are fully incorporated.

3. Drizzle desired amount of dressing over salad and toss to coat. If desired, garnish with chiffonade of basil and freshly ground black pepper.

Bon Appetit!

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