Caprese Salad with Lemon Basil Vinaigrette
Classic Caprese salad gets a bright, refreshing upgrade with a homemade lemon basil vinaigrette. Ready in just 15 minutes, it's the perfect elegant no-cook dish for summer.
Equipment
- food processor
- platter (for serving)
- jar with airtight lid (for storing remaining vinaigrette)
Ingredients
- 8 slices mozzarella
- 8 slices tomatoes
- fresh basil (for garnish)
Lemon Basil Vinaigrette
- 2 cups basil (packed)
- 1 clove garlic (minced)
- ½ cup olive oil
- ½ Tbsp white wine vinegar
- 2 Tbsp honey
- ½ juice of one lemon
- salt and pepper (to taste)
Instructions
- Remove the stems from the basil leaves and rinse gently, patting dry with a clean towel.
- Add the basil to a food processor and pulse until finely chopped into small pieces.
- Add the remaining vinaigrette ingredients and pulse until well combined into a smooth vinaigrette. Taste and adjust, adding a bit more honey if too tart, or more lemon juice if too sweet.
- Arrange the mozzarella and tomato slices on a platter, alternating and slightly overlapping.
- Drizzle the vinaigrette generously over the mozzarella and tomatoes.
- Garnish with fresh basil leaves and serve.
Notes
Make ahead:
- The vinaigrette can be made ahead and stored in the fridge for up to a week.
- The salad itself should be assembled and dressed right before serving.
To store:
- Store leftover vinaigrette in an airtight jar in the fridge for up to a week.
- Let it come to room temperature and give it a good shake or stir before serving, since the oil will solidify when chilled.
- The assembled salad is best enjoyed fresh and does not store well once dressed.
Freezing:
- Not recommended for the assembled salad or the vinaigrette.