Think of this as a springtime warmup to the full-on Caprese salad ahead. In a few months, we’ll be slicing thick slabs of heirloom tomato to layer with buffalo mozzarella, juice pooling across the plate, a true summer salad. This is that salad’s young green cousin, made before the arugula bolts, sweet with quick-ripening cherry tomatoes and enriched by a handful of creamy bambini bocconcini. If you have a bottle of good syrupy balsamic vinegar, I recommend using it here.
Need a salad to bring to a party? This one travels well (undressed, of course) and rates favorably on the seems-fancy-but-is-a-snap-to-prepare scale.
Arugula Salad with Tomatoes and Mozzarella: Top a bowl of arugula with a big handful of cherry tomatoes and a smaller handful of diced fresh mozzarella. (If you can find the little bocconcini balls, they’re cute here but of course not necessary. I like to cut mine in half so I get cheese in more bites.) Sprinkle with a pinch of salt and drizzle lightly with olive oil and balsamic vinegar.