Best 8 Arugula Salad With Tomatoes Recipes

ARUGULA TOMATO SALAD

Steps:

• In a medium bowl, prepare the salad dressing. Combine olive oil and balsamic vinegar, and mix. Add lemon zest.
• In a large bowl, combine arugula and cherry tomatoes (each sliced in half).
• Drizzle the dressing over the salad. You don't have to use all of the dressing. Drizzle as much or as little as you prefer.
• Top with grated Parmesan cheese and lightly toasted pine nuts.

SIMPLE ARUGULA SALAD WITH AVOCADO

Steps:

• In a large mixing bowl, add the olive oil, lemon zest and juice, garlic, oregano, kosher salt and pepper. Whisk to combine
• To the same bowl, add arugula, tomatoes, cucumbers, shallots and sliced avocado. Toss to combine. Taste and adjust seasoning to your liking.
• Transfer the salad to a serving platter. Serve immediately.

ARUGULA SALAD

Steps:

• Place the arugula, carrots, and tomatoes in a large bowl.
• In a small bowl or large measuring cup, whisk together the dressing ingredients: lemon juice, balsamic vinegar, olive oil, and salt. (Alternatively, you can shake them all together in a mason jar with a tight-fitting lid).
• Drizzle enough over the arugula to moisten it, then toss to combine.
• Sprinkle Parmesan and any desired nuts or herbs over the top. Serve immediately with a drizzle of extra dressing as desired.

EASY ARUGULA SALAD

Steps:

• In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.
• Divide salad onto plates, and top with slices of avocado.

ARUGULA AND TOMATO SALAD

Steps:

• Pick over the arugula leaves and discard any tough stems. Rinse and drain the leaves well. Pat them dry. Place the arugula, tomatoes, onion and parsley in a salad bowl.
• Place the vinegar in a small bowl. Add salt and pepper. Start beating while gradually adding the oil. Pour the sauce over the salad, toss and blend well.

PASTA SALAD WITH ARUGULA AND SUN-DRIED TOMATOES

Steps:

• Toss the sun-dried tomatoes, onion, 1 tablespoon of the vinegar and 1/4 teaspoon salt together in a large bowl, then set aside.
• Bring 4 quarts water to a boil in a large Dutch oven or large pot. Stir in 1 teaspoon salt and the pasta and cook until the pasta is al dente. Drain the pasta and rinse under cold water until cool. Drain the pasta well and transfer to the large bowl. Add the arugula and parsley and toss to combine.
• Whisk the remaining 2 tablespoons vinegar, the oil, mustard, garlic and red pepper flakes together in a small bowl. Add to the pasta and toss until combined. Stir in the provolone and season with salt and black pepper.

ARUGULA SALAD WITH TOMATOES

Steps:

• Whisk vinegar and oil in a bowl until emulsified. Put arugula, tomatoes, peperoncini, olives, and onion into another bowl. Drizzle with dressing; toss to combine. Season with the salt and pepper.

TOMATO AND ARUGULA SALAD

Steps:

• Pick over the arugula and discard any tough stems. In a large salad bowl add the tomatoes, arugula, onions, garlic, basil, vinegar, salt and pepper and olive oil. Toss well and serve.