Arugula Tomato Salad celebrates the sweet summer freshness of tomatoes with the peppery bite of arugula glazed with balsamic.
Arugula Tomato Salad
I eat salad year around. However, there is something about eating salads in the summer that seems even more refreshing and delicious. Fresh tomatoes and corn are two of my favorite ingredients to use in summer salads.
Arugula is one of those things I like to keep my crisper draw stocked with. It works as a base for a salad on its own, or you can mix it in with other greens to pep up the flavors of other lettuces.
I have even used it as a topping on flatbreads, sprinkling it on after baking or grilling them. It brings a cool peppery bite to the warm cheese and toppings.
That said, if you aren’t a fan of arugula, baby spinach works very nicely in this salad as well.
Tomatoes and balsamic go so well together. The richness and sweetness of it work well with acidic things like tomatoes. It is kind of like when you hear people say they sprinkle sugar on their tomatoes. It has a similar effect to bringing out the summer sweetness of the tomato.
This salad comes from my vice of slicing up a tomato and drizzling it with balsamic glaze and calling it dinner.
The addition of the peppery flavor of arugula bulks this up a bit turning it into a side dish that guests rave about. Keep it simple, keep it fresh is my motto when using vegetables.
This is a beautifully simple salad that pairs nicely with pretty much any meal. And if you’re not a fan of arugula or you don’t have it on hand, baby spinach may be substituted for the arugula in this recipe.
Arugula Tomato Salad Ingredients
You need just six simple ingredients to make this salad. Once you’ve tried it, I’m willing to bet you’ll be making it all summer long.
- fresh arugula
- balsamic vinegar
- extra-virgin olive oil
Arugula Salad Recipe
- Place the arugula and tomatoes in a large bowl. Sprinkle with salt and pepper. Drizzle with vinegar and oil. Toss to coat.
- Taste the salad and adjust the salt, as desired. Serve immediately.
So often we eat tomatoes fresh on salads or cooked into sauces and condiments. Fresh tomatoes, sauteed, roasted, and even broiled with a crusty topping are so good.
Just a few minutes in a hot pan brings out a richness to the naturally sweet tomato flavor. Sauteed tomatoes are every bit as snackable as their raw counterparts.
Learning how to roast tomatoes has brought such flavor to my tomato dishes and is the perfect way to stay ahead of the summer garden.
Salty and a little bit nutty from the cheese paired with the slightly sun-sweet tomato, parmesan broiled tomatoes are a dream.
Arugula Tomato Salad
- 5 cups fresh arugula about 4 ounces worth, stems removed
- 2 medium-size ripe tomatoes about 1 pound, core removed and cut into thin wedges
- ½ teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
- 1 tablespoon aged balsamic vinegar or balsamic glaze adjust to taste
- 2 tablespoons extra-virgin olive oil adjust to taste
- Place the arugula and tomatoes on a large platter or in a bowl. Sprinkle with salt and pepper. Drizzle with vinegar and oil. Toss to coat.
- Taste the salad and adjust the seasonings, as desired. Serve immediately.