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


  1. Place arugula, mozarella and tomatoes in large bowl.
  2. 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).
  3. Drizzle half onto the salad and toss through (keep the rest for yourself for later – keeps up to 5 days).
Basil vinaigrette
Basil vinaigrette


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