Quick Caprese Salad

Quick Caprese Salad


  • 1 lemon, juiced
  • 1 small clove garlic, minced
  • 1 cup fresh basil leaves (or 20 leaves)
  • 1/3 cup extra virgin olive oil
  • 2 cup Heirloom tomatoes, sliced
  • 1 1/2 cup Bocconcini (bite-sized fresh mozzarella balls), drained, sliced
  • 2 cup raw spinach leaves
  • pinch of salt and fresh ground black pepper


  1. Place lemon juice, minced garlic, and fresh basil in the blender. Pulse 2 to 3 short pulses. Add in olive oil and blend until dressing is well-blended and smooth.
  2. Arrange sliced tomato, mozzarella, and spinach leaves on a salad plate. Drizzle with dressing and season with salt and pepper. Serve immediately.

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