- 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
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Whisk the olive oil, balsamic vinegar, salt and black pepper together.
On a serving platter, add a layer of arugula.
Alternate tomato slices, peach slices, mozzarella slices, and basil leaves on top of the arugula.
Drizzle the dressing over the caprese salad and enjoy.