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Overhead view of arugula caprese salad in a bowl.

Arugula Caprese Salad

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  • Author: Lexi
  • Total Time: 10 minutes
  • Yield: 4-6 1x
  • Diet: Vegan


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.


Units Scale


  • 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


  1. In a medium bowl, whisk all dressing ingredients together.
  2. Toss all salad ingredients in a large bowl.
  3. 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