Arugula Tomato Salad
A simple salad that celebrates the sweet summer freshness of tomatoes with the peppery bite of arugula glazed with balsamic.
Servings: 4 servings
Ingredients
- 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
Instructions
- 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.
Notes
Baby spinach may be substituted for the arugula in this recipe.
Nutrition
Calories: 83kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 302mg | Potassium: 243mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1106IU | Vitamin C: 12mg | Calcium: 47mg | Iron: 1mg