A favorite go-to Caprese salad is made with arugula

This is one of my favorite go-to salads. I used different color tomatoes in the recipe because it was the end of summer and I had an abundance of fresh tomatoes from my garden, but you can use any variations of tomatoes that are available. I also used mozzarella balls sliced in half. But just as often I use sliced fresh mozzarella. Whatever I find on sale is what I use in this recipe. This salad takes just 5 minutes from start to finish; this looks and tastes amazing!

• This article originally appeared on MommaChef.com. It has been reprinted here with permission. Karen Nochimowski is the author of "6-Minute Dinners (& More!)," a newly released cookbook filled with over 100 simple and delicious recipes with six ingredients or less, including nut-free and allergy-friendly options, to help busy families get dinner on the table with ease. You will find wonderful testimonials in the book from Gloria Estefan, Alex Borstein, Katie Couric, Howie Mandel, Margaret Cho, Barbara Corcoran and many others. Karen also started and runs Momma Chef's Soup Kitchen and Momma Chef's Little Free Pantries in Chicago, which provides food at no cost to those in need around Chicago. So far Karen has provided over 20,000 meals and over 15,000 pounds of nonperishable food. Part of the proceeds from the cookbook will go toward feeding those facing food insecurity.

Caprese and Arugula Salad

2 cups baby arugula

3 large tomatoes, cut into ½-inch slices

8 ounces fresh mozzarella cheese

4 tablespoons balsamic glaze

1 teaspoon salt

¼ cup fresh chopped basil

Spread the arugula on a platter.

Arrange the tomatoes, mozzarella cheese and basil on top of the arugula.

Sprinkle salt over the salad.

Drizzle balsamic glaze over the entire dish.

Tips: For this salad, you can use sliced buffalo mozzarella or small mozzarella balls sliced in half.

You can add 1 tablespoon olive oil for a bit more dressing.

Make sure you use balsamic glaze and not balsamic vinegar.

Karen Nochimowski