Mozzarella, Tomato, and Rucola Salad

If you didn't know, rucola in Italian is arugula. This is the love child of the famously known starter: the caprese salad from Italy with fresh tomato, basil, and mozzarella. In this tantalizing lite-bite, baby arugula is the star! Step aside basil, there's a new kid on the block. :) Inspired by my trip to Italy. In very small amounts, this leafy treat provides calcium, iron, manganese, copper, and potassium.

Ingredients:


1 large beefsteak tomato
1 1/2 cup baby arugula
2 slices of fresh mozzarella 1/2 inch thick
--(prepackaged log preferable)
olive oil for drizzling
balsamic vinigar for drizzling
salt and fresh ground pepper

• Place plate in freezer to chill for 10 minutes.
• Meanwhile, slice tomato's head and base to make it flat on both sides. Slice tomato in half and set aside.
• Rinse baby arugula (if not prewashed) well in collander. Set aside.
• Slice off 2 slices of fresh mozzarella from log.
• Remove plate from freezer. Top with baby arugula.
• Drizzle oil and balsamic.
• Add the sliced tomato parallel with eachother. Same for the mozzarella slices.
• Season the tomato slices well with salt and freshly ground pepper to taste.

Inspiring meal! :) I hope you enjoy this tasty salad!!