Arugula and tomato salad
Tantalize your taste buds with this vibrant Arugula and Tomato Salad bursting with a perfect balance of peppery arugula and juicy, ripe tomatoes.
Ingredients:
- 8 campari or other cocktail tomatoes, quartered
- 1 pint yellow and/or orange cherry tomatoes, halved
- 1 teaspoon aged balsamic vinegar, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 140g baby arugula (about 8 cups)
- 1 teaspoon extra-virgin olive oil, plus more for drizzling
- Shaved parmesan cheese, for topping
Instructions:
- Mix together the tomatoes, balsamic vinegar, 1/4 teaspoon of salt, and a bit of pepper in a medium bowl. Let it sit for around 5 minutes until it becomes juicy. In a large bowl, mix the arugula with olive oil, a pinch of salt, and some pepper.
- Arrange the arugula on the serving platter. Place the tomatoes and their juices on top, then sprinkle with additional olive oil and vinegar. Finish by topping it off with some parmesan cheese.
Summary:
- Calories: 149 kcal
- Fat: 6 g
- Protein: 6 g
- Carbs: 23 g
- Potassium: 1377 mg
- Magnesium: 82 mg