This Arugula Caprese Salad is fresh, simple, and full of flavor—peppery arugula, juicy tomatoes, creamy mozzarella, and fresh basil all coming together beautifully. But, what really makes it shine is the dressing. I’m a big believer in homemade—no store-bought bottles here. This one truly lives up to its name: The Best Dressing.
For the Salad:
5 oz fresh baby arugula
1 ½ cups cherry or grape tomatoes, halved
8 oz fresh mozzarella (pearls or torn pieces)
¼ cup fresh basil leaves, torn
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For The Best Dressing:
¼ cup olive oil
¼ cup soy sauce
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1–2 tsp honey
1 small garlic clove, finely minced
Salt + black pepper, to taste
In a small blender or Nurtribullet, blend together olive oil, vinegar, Dijon, honey, garlic, salt, and pepper until smooth and slightly creamy. Set aside.
In a large bowl or serving platter, add arugula, tomatoes and mozzarella, and fresh basil.
Drizzle with dressing and gently toss. Taste and adjust with a pinch of salt or extra drizzle if needed.
