Green Goddess Caprese Salad

Green Goddess Caprese Salad

David Venable

Prep Time: 15 minutes

Serves: 4–6

Green Goddess Dressing Ingredients

  • 1-1/2 cup ranch dressing
  • 2 anchovy fillets
  • 1/4 cup flat leaf parsley (rough chopped)
  • 1/4 cup dill (rough chopped)
  • 1 Tbsp tarragon (rough chopped)
  • Zest of half a Lemon

Preparation

To make the dressing, add ranch dressing and herbs to a blender.

Blend until it is smooth and green. Stir in lemon zest.

Place a 1/4 cup pf dressing on the bottom of a shallow bowl.

Arrange cut tomatoes on top of the dressing, followed by mozzarella.

Drizzle another 1/4 cup of dressing on top of your salad.

Season with salt and pepper.

Garnish with basil by tearing each leaf in pieces and evenly distributing on top.

Salad Ingredients

  • 5 medium-sized vine-ripe tomatoes, cut into 8 wedges
  • 1 cup fresh ciliegine (cherry sized) Mozzarella balls
  • 1/2 cup Green Goddess dressing (divided)
  • 6 basil leaves
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper

Cook's Notes

Keep leftover dressing refrigerated in a sealed container for up to 7 days. Use more in the salad if you like, or try it with other salads. This dressing is very versatile.

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