Arugula salad with tomatoes
Votes: 24
Time: 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Fresh, zesty arugula pairs harmoniously with sweet tomatoes, and balsamic vinegar and olive oil perfectly accentuate this flavor combination. To prepare the salad, use small tomatoes of various sizes and colors and toss them with the herbs after they release their juices. A generous shaved Parmesan cheese adds a touch of class. Despite the limited number of ingredients, the salad is very juicy and full of flavor. Serve it with any meat, poultry, or fish dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 Campari or other cocktail tomatoes, halved
- 2 cups yellow and/or orange cherry tomatoes, halved
- 1 teaspoon aged balsamic vinegar + extra for drizzling
- 150 g arugula (about 8 cups)
- 1 tsp olive oil + extra for drizzling
- Shaved Parmesan, for serving
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Recipes with similar ingredients: arugula, cherry tomatoes, balsamic vinegar
Cooking the dish according to the recipe:
- In a medium bowl, toss the tomatoes with balsamic vinegar, 1/4 teaspoon salt, and a pinch of black pepper. Set aside for about 5 minutes to allow the tomatoes to release their juices. In a large bowl, toss the arugula with olive oil, a pinch of salt, and a pinch of ground black pepper.
- Place the arugula on a serving platter. Top with tomatoes and drizzle with their juices, then drizzle with olive oil and vinegar. Sprinkle with shaved Parmesan.
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