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Ingredients

  • 2-3 cups Josie’s Organics Organic Baby Arugula
  • 2 large Heirloom Tomatoes, thinly sliced into half moons
  • 1 ripe Peaches, pitted and sliced into half moons
  • 8-oz. Fresh Mozzerella, thinly sliced
  • 1/3 cup Fresh Basil
  • 2 tbsp. Extra Virgin Olive Oil
  • 1 tbsp. Balsamic Vinegar
  • 1 tsp. Salt
  • 1 tsp. Black Pepper

Servings: 4

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Directions

  • 1

    Whisk the olive oil, balsamic vinegar, salt and black pepper together.

  • 2

    On a serving platter, add a layer of arugula.

  • 3

    Alternate tomato slices, peach slices, mozzarella slices, and basil leaves on top of the arugula.

  • 4

    Drizzle the dressing over the caprese salad and enjoy.

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