This refreshing, super simple arugula caprese salad comes together in just 10 minutes! Fresh cherry tomatoes, basil, vegan mozzarella, avocado, arugula and a simple balsamic vinaigrette = summer in a bowl.
- 5 oz arugula (5-6 cups)
- 2 cups halved cherry tomatoes
- 8 oz vegan (or regular) mozzarella, cubed
- 1/2 cup fresh basil, sliced thinly
- 1 large avocado, diced
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 1/2 tsp dijon mustard
- 3/4 tsp salt
- 1/4 tsp ground black pepper
- In a medium bowl, whisk all dressing ingredients together.
- Toss all salad ingredients in a large bowl.
- Pour dressing over salad and toss until coated.
Chiffonade the basil: Stack a few leaves of basil, roll them up tightly into a cigar-shape, and then slice thinly. You can also tear or chop the basil if preferred. (Or, if the leaves are super small, leave them whole!)
Storage: this vegan caprese salad is best consumed within a few hours of making, otherwise it starts to get pretty soggy. If making ahead of time, we suggest storing dressing separately from other ingredients.
Arugula: Feel free to sub with mixed salad greens, spinach or baby kale if preferred.
Vegan mozzarella: We love this vegan mozzarella from Miyoko's. It's super creamy and delicious, and you can find at most grocery stores! Feel free to use regular mozzarella if you're not vegan.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No cook
- Cuisine: Italian
- Serving Size: 1 Bowl
- Calories: 282
- Sugar: 2.3 g
- Sodium: 708.5 mg
- Fat: 23.5 g
- Carbohydrates: 15.8 g
- Fiber: 4.6 g
- Protein: 2.7 g
Keywords: caprese salad