Ingredients
- 3½ oz (100 g) mixed salad greens, such as oak leaf lettuce, baby spinach, and arugula
- 1 lb 2 oz (500 g) smoked mozzarella cheese, sliced
For the Dressing
- 5 oz (140 g) sun-dried tomatoes in olive oil (drained weight), reserving the oil from the jar
- ¼ cup coarsely shredded fresh basil
- ¼ cup coarsely chopped fresh flat-leaf parsley
- 1 tbsp capers, rinsed
- 1 tbsp balsamic vinegar
- 1 garlic clove, coarsely chopped
- extra olive oil, if necessary
- black pepper
How to Make It
- Put the sun-dried tomatoes, basil, parsley, capers, vinegar, and garlic in a food processor or blender. Measure the oil from the sun-dried tomatoes jar and make it up to ⅔ cup with more olive oil if necessary. Add it to the food processor or blender and process until smooth. Season to taste with pepper.
- Divide the salad greens among 4 individual serving plates. Top with the slices of mozzarella and spoon the dressing over them. Serve immediately.
