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
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