This high-protein steak Caprese salad is quick, fresh, and perfect for summer. We used filet mignon, marinated cherry tomatoes, creamy avocado, and a light arugula blend, then finished it with a choice of mozzarella pearls or burrata cheese. It’s everything I love in one simple, satisfying plate.
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I’ve been trying to eat a little cleaner and get better control of my health. My sister Katie from @TravisandKatie1 been on a similar path, and she asked me for some recipe ideas. So we pulled together this easy, flavorful salad using ingredients we both love. Katie, her husband Travis, and their daughter Hailey joined me for this one, and we all taste-tested the final dish at the end of the video.
This is the kind of meal that feels restaurant-worthy, but only takes about 25 minutes to make! High in protein, naturally gluten-free, and built around fresh, whole ingredients.
Ingredients:
For the Steak:
• 1.5 lbs filet mignon
• Kosher salt and freshly cracked black pepper
• Olive oil or high heat oil (for searing)
Tomato-Garlic Herb Dressing:
• 1 pint cherry tomatoes, halved
• 2 garlic clove, grated or smashed
• 1/4 cup extra virgin olive oil
• 1½ tablespoons fresh lemon juice
• 6 to 8 basil leaves, torn
• Salt and pepper to taste
• Optional: chili flakes or a splash of red wine vinegar
Salad Base:
• 4 cups arugula and spring greens (about 70% arugula)
• 1 ripe avocado, sliced
• 1 ball burrata or 1 cup mozzarella pearls
• 1/2 cup shaved Parmigiano Reggiano
• Optional: lemon zest, flaky salt, balsamic glaze
How to Make It:
1. Mix the cherry tomatoes with garlic, lemon juice, salt, and pepper. Let them marinate for 10 to 15 minutes. Stir in the olive oil and fresh basil right before serving.
2. Season filet mignon with salt and pepper. Sear in a hot skillet with olive oil for 3 to 4 minutes per side (medium-rare). Let it rest, then slice thin against the grain.
3. Build your salad starting with a bed of greens. Spoon on the marinated tomatoes, add sliced avocado and your cheese of choice (burrata or mozzarella). Fan out the steak, top with shaved Parm, and finish with tomato juice, lemon zest, and a little balsamic glaze if you’d like.
This salad is everything I want in a summer dinner clean, balanced, full of flavor, and made with ingredients you probably already have on hand.
👇 Let me know in the comments if you give this one a try.
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00:00 Introduction
00:34 Preparing the ingredients
02:44 how to mince garlic
05:14 preparing the garlic toast/crostini
07:57 preparing the steaks
10:07 plating the salad