Mozzarella Arugula Salad with Black Olives
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Fresh and easy Mozzarella Arugula Salad, topped with juicy tomatoes, fragrant black olives and sweet balsamic reduction.
And hello, I am here to brighten your day with a glorious and healthy (yes, healthy, I don’t eat only cake and drink caramel sauce) Pearl Mozzarella Arugula Salad that is colorful, delicious and perfect with a glass of wine!
Sunday, when I was cooking a feast which seemed for an entire wedding, but it was actually only for us, my husband kindly offered to fix me a salad, you know, power energy so I can finish cooking up the rest of the food and dessert. And OMG he made us this fresh and super delicious summery mozzarella arugula salad, which features juicy and beefy tomatoes from the farmer’s market, little pearls of mozzarella, regal LARGE black olives that we brought from Europe, all on a bed of peppery arugula!
And I needed a salad in my life. Can we all have a moment of silence and just make this really sink in: “I need to eat more salads, not followed by cake”. Maybe if I put it in writing it will actually happen? I hope so. I have the “food blogger syndrome” that happens when you have a food blog (duh) and eat too much of what you make, your clothes stop fitting you, so its harder to do fashion posts, and you have to do more food posts, you see its a vice circle?!! And we have to go to Paris in October and I want to fit in my dress. EAT MORE SALAD! Excuse my desperate rant!
Now back to the Mozzarella Arugula Salad……He drizzled a little organic cold press olive oil and some balsamic reduction and this salad was perfection. The flavor were to die for, fresh and delicious. The texture is out of this world, the chewy arugula, soft mozzarella and juicy tomatoes. The olives are the cherry on the cake, they are fragrant and have a rich, beautiful aroma!
The wine, don’t forget the wine!!!!
- 3 cups arugula
- 1 cup pearl mozzarella
- 1 large (huge) tomato
- ½ cup large black olives
- extra virgin organic cold pressed olive oil
- balsamic reduction
- salt and pepper
- Using a good sharp knife slice the tomatoes and set aside.
- Lay arugula on the bottom of a salad plate and top with tomatoes, mozzarella and black olives.
- Grind salt and pepper on top, drizzle with olive oil and balsamic reduction