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Recipes / Veggies and Sides

Caprese Salad with Microgreens and Lemon-Olive Oil Dressing

Posted July 18, 2017


Makes 4 Servings

  • 2 ripe tomatoes, preferably heirloom or other good slicing tomatoes
  • 4 oz. fresh mozzarella
  • ½ cup packed basil leaves
  • 2 cups microgreens such as baby arugula or tatsoi (can also use mixed greens)


  • 1 small clove garlic, minced
  • juice of half a lemon
  • 1/4 cup extra virgin olive oil
  • salt
  • freshly ground black pepper


Whisk all ingredients for dressing and set aside.

Slice tomatoes and fresh mozzarella into ¼ inch rounds. Tear or chiffonade basil leaves. Arrange salads on plates by alternating tomatoes and cheese, then sprinkling with basil. Place a small mound of greens on the side.

Drizzle salads with dressing and serve immediately.