This perfect tomato arugula salad only takes 7 ingredients and 15 minutes to make. One of the best salads to make on a busy night, or for a weekend lunch with friends. Healthy and easy and it goes well with any course.
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.
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. A delicate salad that needs to be enjoyed as soon as purchased.
Only use high-quality Balsamic vinegar that is from Modena and that has a very thick consistency, almost syrup-like. Rich in flavor and sweetness. The tomato and arugula salad enjoy the balsamic vinegar as a counterpart. The sweetness of the balsamic balances here as well, the acidity of the tomato.
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, however at the last minute.
Of course, you can turn this simple salad into a copious meal by adding mushrooms slices, avocado, or even some bits of cooked bacon. Leftover steak is also a great addition to it.
Do not have pine nuts on hands? Replace them with chopped almonds, walnuts, or even pecans, which goes along balsamic in perfect harmony.
The beauty of this salad is that not only it is healthy but simple and versatile.
Tomato, Arugula Salad
Ingredients
- 3 tablespoons olive oil 3 tablespoons olive oil
- ⅓ cup balsamic vinegar ⅓ cup balsamic vinegar
- zest of lemon Zest of a small lemon
- 2 cups arugula salad 2 cups arugula salad, washed and dried
- 1 ½ cups cherry tomatoes 1 ½ cup cherry tomatoes, halved
- ¼ cup parmigiano Reggiano ¼ cup parmigiano Reggiano
- ¼ cup pine nuts 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
- 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.