Arugula Salad with Tomatoes – Sharon Palmer, The Plant Powered Dietitian


Once I carry again an ideal tomato—attractive, heavy, juicy, and ripe—from the farmers market, this recipe for Arugula Salad with Tomatoes is considered one of my favourite simple salads to showcase that excellent tomato. Impressed by the basic Caprese salads in Italy, this vegan salad with arugula and tomatoes pairs my excellent tomato with arugula, olive oil, pine nuts, basil, balsamic vinegar, and EVOO to make this recipe fully plant-based. That is additionally an incredible recipe to showcase a bumper crop of tomatoes in your backyard. This easy arugula salad is brimming with superb flavors and textures, and you can also make it in simply 10 minutes with solely 5 components, not together with pantry staples! It’s considered one of my favourite vegan salad recipes, too!

This simple salad can also be an incredible showcase to your personal backyard. In actual fact, the photograph right here function all the produce I harvested from my vegetable backyard in Southern California. Don’t neglect to strive heirloom tomatoes on this salad too—this recipe options golden tomatoes, nonetheless you should utilize crimson, purple and even inexperienced tomatoes! Even in case you don’t have a backyard, you possibly can nonetheless take pleasure in farm-fresh produce by frequenting your farmers markets, the place meals are harvested mere hours before you purchase them and convey them residence. It’s also possible to discover seasonal produce in your grocery store, too. This super-easy salad is the right go-to recipe on heat summer season days, and it’s nice to carry alongside to events and picnics. Serve it with sandwichesveggie-burgers, or casseroles as a beautiful rustic accompaniment at your subsequent meal.


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This easy Arugula Salad with Tomatoes will be made in 10 minutes with solely 5 components to create a beautiful, seasonal vegan salad excellent with any meal.

  • 4 cups child arugula leaves
  • 2 giant ripe tomatoes (strive heirloom tomatoes, if desired), sliced horizontally in skinny slices
  • ¼ cup chopped contemporary basil leaves
  • ¼ cup pine nuts
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon additional virgin olive oil
  • Freshly floor black pepper, as desired
  • Sea salt, as desired (optionally available)

  1. Line a salad platter or shallow salad bowl with arugula leaves.
  2. Organize tomato slices over the arugula.
  3. Sprinkle with contemporary basil leaves and pine nuts.
  4. Drizzle with balsamic vinegar and EVOO.
  5. Sprinkle with freshly floor black pepper and sea salt (optionally available).
  6. Serve instantly! Makes 4 servings.

  • Prep Time: 10 minutes
  • Class: Salad
  • Delicacies: American


  • Serving Measurement: 1 serving
  • Energy: 110
  • Sugar: 3 g
  • Sodium: 11 mg
  • Fats: 9.5 g
  • Saturated Fats: 0.9 g
  • Carbohydrates: 6 g
  • Fiber: 1.8 g
  • Protein: 2.5 g
  • Ldl cholesterol: 0 mg

Key phrases: farmers market, vegan salad, tomato salad, arugula salad, easy arugula salad

For different wholesome, summer season salad recipes, strive the next:

Summer time Inexperienced Bean Tomato Salad
Roasted Corn and Potato Succotash Salad
Cantaloupe Salad with Radishes and Pumpkin Seeds
Grilled Tofu and Corn Salad
Tomato Cucumber Basil Salad

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