Romaine Caprese Salad with Basil Vinaigrette

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Romaine Caprese Salad with Basil Vinaigrette

To transform a classic Italian appetizer into a hearty tossed salad, we add chopped romaine to the traditional tomato, mozzarella, and basil. 

Yields: 6 Servings 

Ingredients:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh basil, finely chopped
• 1/2 teaspoon garlic, minced
• 1 teaspoon Dijon mustard
• 1/4 teaspoon fresh lemon juice
• 1/8 teaspoon honey
• Pinch kosher salt
• Pinch freshly ground pepper
• 8 ounces fresh mozzarella, chopped
• 8 ounces of grape tomatoes, quartered
• 6 cups fresh romaine lettuce, in bite-size pieces
• 5 fresh basil leaves, chopped
• Freshly ground black pepper, to taste

Preparation:

Put all the ingredients in a glass jar with a tight-fitting lid and vigorously shake to combine. Shake again just before using. You can store the vinaigrette in the refrigerator for up to 5 days, but don’t add the basil until 15 to 30 minutes before using.

In a large bowl add the romaine, tomatoes, mozzarella, basil, freshly ground black pepper, to taste and basil vinaigrette dressing and toss.

Divide evenly among 6 serving plates.

Tools Used: 

 

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Romaine Caprese Salad with Basil Vinaigrette

To transform a classic Italian appetizer into a hearty tossed salad, we add chopped romaine to the traditional tomato, mozzarella, and basil. 

• Author: Foodiemadesimple
• Yield: 6 Servings
• Category: Salad
• Cuisine: Italian

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh basil, finely chopped
• 1/2 teaspoon garlic, minced
• 1 teaspoon Dijon mustard
• 1/4 teaspoon fresh lemon juice
• 1/8 teaspoon honey
• Pinch kosher salt
• Pinch freshly ground pepper
• 8 ounces fresh mozzarella, chopped
• 8 ounces of grape tomatoes, quartered
• 6 cups fresh romaine lettuce, in bite-size pieces
• 5 fresh basil leaves, chopped
• Freshly ground black pepper, to taste

Instructions

Put all the ingredients in a glass jar with a tight-fitting lid and vigorously shake to combine. Shake again just before using. You can store the vinaigrette in the refrigerator for up to 5 days, but don’t add the basil until 15 to 30 minutes before using.

In a large bowl add the romaine, tomatoes, mozzarella, basil, freshly ground black pepper, to taste and basil vinaigrette dressing and toss. Divide evenly among 6 serving plates.

Nutrition

• Serving Size: 6
• Calories: 196
• Sugar: 1.7g
• Sodium: 268mg
• Fat: 15.3g
• Saturated Fat: 5.2g
• Carbohydrates: 4.8g
• Fiber: 0.9g
• Protein: 11.3g
• Cholesterol: 20mg

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