Caprese Salad with Arugula and Balsamic Glaze
Juicy salted tomatoes, creamy fresh mozzarella and peppery arugula are tossed in a lemony dressing made from the tomatoes' own juices, then finished with sweet, syrupy balsamic glaze. It takes 35 minutes and needs no cooking.
- Prep
- 19 min
- Cook
- —
- Wait
- 15 min
- Total
- 34 min
- Makes
- 4 side-dish or light lunch servings
Steps
Before you start
- Use tomatoes that are ripe, fragrant and at room temperature. Cold or underripe tomatoes taste bland, and this salad has little else to hide behind.
- Take the mozzarella out of its brine and let it come to room temperature while you prep. Its flavor is milder when ice-cold.
- Buy balsamic glaze, which is thick and syrupy, rather than thin balsamic vinegar. To make your own, see the substitutions.
- Don't dress the salad until you are ready to serve. Arugula wilts quickly once it meets acid and salt.
Dry the greens
- Wash the arugula and basil in cold water.
- Spin them dry in a salad spinner, or pat them dry between clean kitchen towels.
- Put the arugula in a large mixing bowl and leave the basil on a plate.
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Ready when: Leaves feel dry to the touch, with no water beads on them.
Tip: Wet leaves dilute the dressing and make it slide off the greens, so dry them well.
Salt the tomatoes
- Core the tomatoes and cut them into ½-inch (1.25 cm) wedges.
- Put the wedges in a fine-mesh sieve set over a small bowl.
- Sprinkle with ½ tsp fine sea salt, toss gently, and let them drain for 15 minutes at room temperature.
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Ready when: About 2 tablespoons of pink juice has collected in the bowl and the tomatoes look glossy.
Tip: Don't discard the juice. It is full of flavor.
Slice the mozzarella
- While the tomatoes drain, lift the mozzarella from its brine and pat it very dry with paper towels.
- Cut it into ¼-inch (6 mm) slices with a sharp knife.
- Lay the slices on a paper towel-lined plate and blot the tops.
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Ready when: Slices are intact with clean edges and no pooling moisture.
Tip: Slice a very soft ball with a wet knife, or chill it for 10 minutes first.
Make the dressing
- Lift the sieve and shake it gently.
- Measure about 2 tablespoons of the tomato juice into a small bowl.
- Add 3 tbsp olive oil, 1 tbsp lemon juice and ¼ tsp black pepper.
- Whisk for 20 to 30 seconds.
- Taste it.
- The tomato juice is already salted, so add no more salt unless it tastes flat.
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Ready when: The dressing looks slightly cloudy and thickened, with no distinct oil layer.
Tip: If you have more than 2 tablespoons of juice, drink the extra or save it. Too much will make the dressing watery.
Toss the arugula
- Drizzle about half of the dressing over the arugula in the large bowl.
- Toss gently with your hands for about 10 seconds, until the leaves are lightly and evenly coated.
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Ready when: Leaves are glossy but not wet or limp.
Tip: Do this just before serving so the arugula stays crisp.
Build the platter
- Spread the dressed arugula over the platter.
- Arrange the mozzarella slices and tomato wedges on top, alternating and slightly overlapping them.
- Scatter the basil over everything.
- Spoon the remaining dressing over the tomatoes and cheese.
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Ready when: The platter looks full, with arugula peeking out between red and white layers.
Tip: Tear large basil leaves by hand. Cutting with a knife bruises them and turns the edges black.
Glaze and serve
- Drizzle 2 tbsp balsamic glaze over the salad in thin zigzag lines.
- Add a pinch of flaky salt if you like.
- Serve right away, while the arugula is still crisp and the mozzarella is soft and cool.
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Ready when: Dark glaze ribbons sit on top of the salad instead of pooling in one spot.
Tip: A squeeze bottle gives the most even drizzle. Otherwise use a spoon and work in thin streams.
Good to know
Tips
- Never refrigerate tomatoes before serving. Cold temperatures dull their flavor and make the texture mealy.
- Use a very sharp knife on the tomatoes. A dull blade crushes them and they bleed more juice.
- Add salt in stages: salt the tomatoes first, taste the dressing, and only then add flaky salt at the end. The glaze and mozzarella add saltiness and sweetness too.
- For a heartier main course, serve it with crusty bread to mop up the juices, or add prosciutto or toasted pine nuts.
Make ahead
"Dry the greens, salt and drain the tomatoes, and slice the mozzarella up to 4 hours ahead. Keep the tomatoes and mozzarella in separate covered containers in the fridge, and the arugula wrapped in a paper towel in a container. Take the tomatoes and mozzarella out 20 minutes before serving. Whisk the dressing, dress the arugula, assemble and glaze just before serving."
Storage & reheating
"Best eaten right away. Leftovers keep covered in the fridge for up to 1 day, but the arugula will wilt and the tomatoes will turn watery. Don't freeze it. Eat leftovers cold, or let them sit at room temperature for 15 minutes."
Substitutions
- balsamic glaze → Homemade reduction. Simmer ½ cup (120 ml) balsamic vinegar over medium-low heat for 8 to 10 minutes, until it coats the back of a spoon and reduces to about 2 tablespoons. It thickens more as it cools.
- fresh mozzarella ball → Burrata or bocconcini. Use 8 oz (225 g) burrata torn into chunks for a creamier salad. Halve bocconcini or ciliegine instead of slicing them.
- ripe medium tomatoes → Cherry or grape tomatoes. Use 1 lb (450 g), halved. They are sweeter and more reliable out of season. Drain for 10 minutes.
- baby arugula → Baby spinach or mixed baby greens. These are milder and less peppery, which suits anyone who finds arugula sharp.
