Caprese arugula salad is the simplest salad in the history of the world. With fresh tomatoes, peppery arugula, and garlic-olive oil smeared crostini, it is the perfect way to use up those late summer tomatoes.
There are few brilliant combinations, in my mind, greater than ripe tomatoes and fresh mozzarella. In attempts to use up 40 lbs of tomatoes, I have been eating a ton of this simple caprese arugula salad. Stacked on top of the garlic smeared sourdough crostini, it is the perfect healthy lunch or simple appetizer. I used big, beefy heirloom tomatoes, one juicy red and one golden yellow. I love to switch up the traditional basil in caprese with other herbs. Adding a handful of arugula adds a perfect pepper punch while also adding a full serving of greens.
And that’s always a bonus.
Check out the 4 other simple ways I used up 40 lbs of tomatoes.
Looking for more ways to use raw tomatoes? Try this creamy gazpacho!
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- 1 large red tomato, sliced into medium thick slices
- 1 large yellow tomato, sliced into medium thick slices
- 1 ball of fresh mozzarella, sliced into ¼ inch slices
- 2 cups baby arugula
- 2 slices of sourdough bread
- 1 clove garlic
- Extra virgin olive oil
- Balsamic vinegar
- sea salt
- First, crostinis need to be made. The easiest way to make them is by simply toasting the sourdough in the toaster on medium so the bread is just slightly golden brown. While the bread is still hot, cut a piece of garlic in half width-wise. Place a small amount of olive oil in a small dish and dip one half of the garlic into the olive oil. Use the garlic clove to spread the entire slice of bread with olive oil. While you do this, you will also smear bits of fresh garlic into your toast and olive oil. Lastly, cut each slice of crostini in half on an angle.
- Now that your crostinis are made, it's time to layer. Place your crostinis on a plate or platter. First, add a handful of arugula on top of each crostini. Next, layer two slices of tomatoes on top of each bundle or arugula. Place on slice of fresh mozzarella on every tomato stack. Finally, drizzle a small drizzle of extra virgin olive oil and balsamic vinegar on each caprese arugula salad. Finish with a generous sprinkling of sea salt.