This perfect summer salad with tomato and arugula only takes seven ingredients and 15 minutes to make.
One of the best salads to make on a busy night or for a weekend lunch with friends. It is healthy and easy, and it goes well with any course.
The tomato and arugula salad enjoy the balsamic vinegar as a counterpart—the sweetness of the balsamic balances here as well as the acidity of the tomato.
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Only use high-quality balsamic vinegar from Modena with an almost syrup-like and very thick consistency. Rich in flavor and sweetness.
Parmigiano Reggiano is always best when purchased on a wedge and grated as needed it.
I shaved some over the salad. However, you may want to grate some over the salad at the last minute.
In this Article
- Why you will love this recipe
- What is arugula?
- A quick note about the balsamic vinegar
- Ingredients needed to make this arugula salad
- Equipment Needed
- Quick step-by-step on how to make this delicious summer arugula salad
- Substitutions and Variations
- Frequently Asked Questions
- If you enjoy this summer salad recipe of Tomato and Arugula, you may want to try:
- Tomato, Arugula Salad
This recipe goes well with any pasta dish or alongside fish, meat, lamb, and chicken to complete a meal.
You may want to try it alongside a perfectly cooked plate of Fettuccine with Lemon Mascarpone Sauce or Ricotta Meatballs.
Why you will love this recipe
Super easy to make – no cooking is needed, which is a plus during the summer months. I live in hot Arizona with days over 110F. The less time I spend in the kitchen in the summer, the happier I am.
Easy ingredients – most ingredients are already in your pantry, which makes it fun and easy to prepare.
Perfect summer salad – Going to a party, picnic, or pool party, this salad will be a hit and can be assembled at the last minute.
What is arugula?
Arugula is also known as rocket salad or roquette. Spicy with a light hint of mustard-like flavor, it counterbalances the sweetness of the balsamic vinegar.
A perfect combination. It is a delicate salad that must be enjoyed as soon as purchased.
It is not really a lettuce, but it is closer to the Brassica family and closely related to mustard. Its taste is peppery, spicy, sharp bite, and a little nutty.
A quick note about the balsamic vinegar
Good quality balsamic vinegar will have the ingredients list as “Grape traditional,” Meaning that it has been aged for at least 12 months, therefore having that thick and sweet flavor.
Cheaper vinegar will be mixed with wine vinegar, caramel flavoring, and other ingredients.
Classic balsamic vinegar is smooth and well-balanced in flavor.
Ingredients needed to make this arugula salad
Olive oil – part of dressing, use a good one as it will give your salad an excellent taste.
Balsamic vinegar – Aged balsamic is so rich in flavor; mixed with the oil, the flavor is enhanced.
Lemon – The peppery flavor of the arugula marries well with the acidity of the lemon and balances perfectly with the balsamic sweetness. Although you only use the zest, it contains all the oil to give it a rich flavor.
Arugula salad – The star of this dish. Ensure that it is a beautiful rich green and the leaves have no bruising.
Cherry tomatoes – small enough to cut and be enjoyed by all.
Parmigiano Reggiano – Shaving pieces over the finished dish gives a dramatic presentation, but once you bite into it, all the flavors are well combined and enjoyed.
Pine nuts – I love the nuttiness of the pine nuts, and when roasted, it intensifies.
Equipment Needed
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Quick step-by-step on how to make this delicious summer arugula salad
- Start by creating the vinaigrette with the oil, balsamic, and lemon zest. Set aside to let the flavor infuse.
- If your pine nuts are not roasted, you may want to take a couple of minutes to do so by placing the pine nuts in a skillet over medium-high heat. Shake the skillet so as not to burn the pine nuts. Once they acquire a golden color, remove the heat and place it in a bowl. This will stop the roasting process.
- Halve the cherry tomatoes and then add them to the bowl containing the vinaigrette.
- Add the arugula and mix well to the vinaigrette bowl.
- Serve an equal amount on each plate; this recipe is for four people and is topped with parmesan cheese shaving and pine nuts.
Substitutions and Variations
Of course, you can turn this simple salad into a copious meal by adding mushroom slices, avocado, or even some cooked bacon.
Leftover steak is also a great addition to it.
Do not have pine nuts on your hands? Replace them with chopped almonds, walnuts, or pecans, which perfectly harmonize balsamic.
The beauty of this salad is that it is not only healthy but simple and versatile.
Frequently Asked Questions
Why is Arugula so popular?
Besides tasting great, the peppery taste is highly appreciated, but most of all, it doesn’t get limp or soggy, like romaine or Boston lettuce, making it the salad of choice when brought to a gathering or served at home.
Should I eat arugula raw or cooked?
The arugula is usually eaten raw in a salad or as a topping. You can also sautee it. However, raw to maximize the nutritious benefits, it is best enjoyed raw.
Is arugula healthy for you?
It is an excellent source of vitamin K, and calcium.
If you enjoy this summer salad recipe of Tomato and Arugula, you may want to try:
Arugula Stuffed Pork Tenderloin
Salmon Fillets with Baby Green and Arugula Salad
Tomato, Arugula Salad
Ingredients
- 3 tablespoons olive oil
- ⅓ cup balsamic vinegar
- zest of lemon
- 2 cups arugula salad, washed and dried
- 1½ cups cherry tomatoes, halved
- ¼ cup parmigiano Reggiano
- ¼ cup pine nuts, roasted
Instructions
- In a medium bowl whisk together the olive oil and balsamic vinegar. Add the lemon zest.
- Add the arugula salad and the halved cherry tomatoes to the dressing gently folding it with the dressing.
- Place an equal amount of salad on salad plates. Top with the parmesan cheese shavings and roasted pine nuts.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Salads
- Cuisine: French
- Occasion: Mother’s Day, Father’s Day, Fourth of July
- Season: Spring, Summer
- Type: Affordable Gourmet, Under 45 minutes
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram
Jeanine
Ohhh this recipe takes me back to Bologna, one I make all the time just to reminisce…
Giangi Townsend
I am glad it has good memories for you.