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Fancy Caprese Salad

Prep Time15 mins


  • 1 large tomato
  • 1 lagre ball of mozzarella (also called Ovoline, I used grass-fed buffalo milk mozz)
  • 3 cups arugula
  • 1/4 cup olive oil
  • 1/2 cup basil leaves
  • 1/2 cup parsley leaves
  • 2 tbsp fresh chopped chives
  • 1 tbsp balsamic glaze


  • Chop the arugula into bite size pieces and arrange it flat on a nice plate.
  • Slice the tomatoes and mozzarella into slices and alternately layer them on top of the arugula.
  • Add the olive oil, basil and parlsey to a blender and blend until smooth.
  • Pour on top of the tomato and mozzarella.
  • Sprinkle the chives overtop.
  • Drizzle balsamic glaze (I used the organic one from Whole Foods) over the entire salad.
  • Top with sea salt and a little more olive oil if you like.