Salad
- 4 cups baby arugula packed
- 1 pint cherry tomatoes or grape tomatoes
- 8 ounces mozarella balls small
- 20 basil leaves about 1 bunch, or to taste
- 2 tablespoons olive oil or to taste, for drizzling
- kosher salt and pepper to taste
Balsamic Reduction
- 1 cup balsamic vinegar or storebought balsamic glaze
Balsamic Reduction
If making the balsamic reduction, place the balsamic vinegar in a medium saucepan over medium heat. Bring up to boil and then bring the heat down to medium-low and simmer, stirring occasionally, for about 12 to 20 minutes, until it is thick enough to coat the back of a spoon.
Salad
Arrange the arugula on a plate or in a bowl with the cherry tomatoes, mozzarella balls, and fresh basil.
Drizzle with olive oil and about 2 tablespoons of the balsamic reduction, or to taste.
Season with salt and pepper and serve.
General
- Choose tomatoes that are fragrant near where the stem was attached. You'll want tomatoes that feel heavy and don't have blemishes and dark spots.
- Use a good quality olive oil for the best-tasting salad.
- Use a sharp knife when cutting the tomatoes to avoid smashing them.
- Estimated calories are for a small side dish or appetizer-sized portion. Feel free to serve larger portions for a full meal.
Storage
- It's best to make and serve this salad right away. If you have ingredients left over, I recommend storing the dressing and salad ingredients separately.
- I do not recommend freezing this recipe.
Calories: 119kcal | Carbohydrates: 3g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 30mg | Potassium: 173mg | Fiber: 1g | Sugar: 2g | Vitamin A: 579IU | Vitamin C: 15mg | Calcium: 127mg | Iron: 1mg