This meal prep caprese arugula salad is an easy make-ahead lunch for the week. Marinated mozzarella cheese balls, vibrant and peppery arugula, ripened red grape tomatoes and a basil balsamic come together to make this simple but flavorful meal.
For this recipe you will need four meal prep salad containers and four small jars for the salad dressings.
First, divide the arugula between the four glass containers.
Then, divide the tomatoes and mozzarella between the four containers. I keep the arugula and mozzarella separated by placing the tomatoes between them… this way the marinade on the mozzarella doesn’t wilt the arugula.
In each salad dressing container add 2 teaspoons of olive oil, 1 teaspoon of aged balsamic vinegar, a pinch of minced fresh basil and salt and pepper to taste.
Place lid on the salad dressings, and then on the glass containers and refrigerate until use. This salad should last for 3-4 days.
*Feel free to add avocado to this salad. Add fresh avocado chunks right before you eat the salad.