I found this great variation of the caprese in the Washington Post. But of course, I had to update it, the basil vinaigrette was virtually tasteless, so I added the juice of a lemon, another garlic clove and a ton more salt and pepper. I also halved the honey, because I think sugar is overrated. Total result! This will serve 8 as a starter or side dish.
5 ounce container arugula/rocket
1 cup grape tomatoes, halved
1 cup baby mozarella balls, drained
1 cup extra virgin olive oil
1/3 cup white wine vinegar
1 tablespoon honey
Handful basil leaves, roughly torn
2 large cloves garlic, minced
1 lemon, juiced
Salt and black pepper to taste
- Place arugula, mozarella and tomatoes in large bowl.
- Place all vinaigrette ingredients in blender or food processor and pulse until dressing is smooth and ingredients are fully incorporated (the result is a creamy dressing flecked with basil).
- Drizzle half onto the salad and toss through (keep the rest for yourself for later – keeps up to 5 days).