Caprese Salad with Greens and Basil Vinaigrette
Prep time
Total time
This salad showcases summer produce and is a total crowd pleaser! And you'll want to pour the Basil Vinaigrette on everything! You can make the vinairgrette a day before serving, just bring to room temperature and stir well.
Author: Healthy Gluten-Free Family
Recipe type: Salads, Salad Dressing, Summer Recipes
Cuisine: Gluten-Free, Vegetarian
Serves: 4 servings
Ingredients
Basil Vinaigrette (makes ¾ cup dressing)
- 1 clove garlic
- ¼ teaspoon salt
- 2 cups fresh basil, packed
- ¼ cup Extra Virgin Olive Oil
- ¼ cup grapeseed oii, canola oil or neutral oil of choice
- 2 tablespoons red wine vinegar
- 1 - 1½ teaspoons Dijon Mustard (start with 1 and taste. 1½ makes it a bit creamier but you taste the Dijon more)
- ¼ teaspoon pepper
Salad
- 5 -6 packed cups lettuce of choice - for this salad, I like green or red leaf lettuce, a Spring mix or Romaine (or 1 5oz box if using a pre-packaged container)
- 2 cups cherry tomatoes, halved
- 1-2 cups fresh mozzarella balls, halved (according to taste)
Instructions
Basil Vinaigrette
- Put the salt and garlic in a food processor or blender and pulse to chop and combine
- Add all remaining ingredients and blend until basil is completely minced and all ingredients well combined.
- Taste and season with additional salt and pepper as desired. Even add a little bit more mustard or vinegar for some tang...you really can't go wrong!
Assemble salad
- In a large bowl combine lettuce and some of the dressing. Top with tomatoes and mozzarella, drizzle with additional dressing and enjoy!
