Berry Caprese Salad

By Simply Scratch

Ingredients

2 tablespoons champagne vinegar
1 to 2 pinches kosher salt
freshly ground black pepper
2 tablespoons olive oil
10 ounces arugula or baby arugula
2 to 4 tablespoons fresh basil leaves (torn (more or less to taste), plus more for serving )
2 to 4 tablespoons fresh mint leaves (torn (more or less to taste), plus more for serving )
12 ounces blackberries (rinsed and patted dry)
12 ounces strawberries (trimmed, rinsed and patted dry)
6 ounces blueberries (rinsed and patted dry)
8 ounces ciliegine mozzarella (cut in half)
2 tablespoons balsamic glaze (more or less to taste)

Prep Time25mins
Servings8

Instructions

MAKE THE VINAIGRETTE:

In a small bowl or glass jar, measure and add in the vinegar, salt, pepper and olive oil. Secure the lid and shake or whisk to combine.

MAKE THE SALAD:

Add arugula, basil and mint into a large bowl. Drizzle with dressing and toss well to coat.Transfer dressed arugula to a large platter or individual serving plates.

Top with berries, mozzarella and some extra basil and mint.

Drizzle with 1 to 2 tablespoons balsamic glaze and add a little extra freshly ground black pepper if desired.