insalata di caprese

For the past few months I have been on this caprese salad kick. I think I have been eating them so much because it brings me back to eating this salad in Italy. I first started with the more traditional salad (sliced tomatoes, mozzarella, basil and olive oil) then I started experimenting with different variations. I think this one is my favorite, still has the basic caprese ingredients but I added arugula, fresh lemon vinaigrette and topped it with anchovies (I love that salty kick). Since heirloom tomatoes are in season I have been using them for added color, in this salad I used a mix of large and small tomatoes. This salad is super easy and I love having it for dinner because it is light and just filling enough to satisfy me through the night. I also have another yummy idea for this salad, but you will just have to wait…Enjoy!

WHAT YOU NEED

  • Tomatoes (preferably heirloom for added color) 1 large sliced thin and a handful of small tomatoes cut in half
  • Basil (handful): I like to julienne them
  • Arugula
  • Mozzarella
  • Anchovies (optional)
  • Lemon juice, I use half a lemon 
  • Olive oil (I taste and pour)
  • Pepper

There is no method to this, I just eyeball everything. I think that is why this salad is so easy

{Photo by: Me}