I decided to make this salad to use the left-over arugula in my fridge. I have been using arugula a lot in my recipes lately. I like its peppery taste as well as its health and nutritional benefits. I paired it up with some cherry tomatoes from my garden, dressed it up with my favorite balsamic dressing and topped it with the aromatic asiago cheese. This salad is simple, healthy and satisfying. Enjoy!
Cooking Tips for Perfect Arugula and Tomato Salad
To make sure your arugula and tomato salad shines, start by selecting the freshest ingredients. Look for arugula with vibrant green leaves, without any wilting or browning. Fresh cherry tomatoes should feel firm and have a shiny skin. If possible, pick them straight from your garden for the best flavor. When washing arugula, rinse it gently under cold water and spin it dry in a salad spinner. This helps retain its crispness. For the tomatoes, cutting them in half allows their juices to mingle with the dressing, enhancing the overall taste. Consider adding a pinch of salt to the tomatoes after cutting. This draws out some moisture and intensifies their flavor. If you want a bit more depth, try lightly roasting the tomatoes in the oven for about 15 minutes at 400 degrees Fahrenheit. This caramelizes their natural sugars and gives a sweet twist to the salad. Assemble the salad right before serving to keep everything fresh and crunchy. Toss it gently with the dressing, and avoid overdressing to let the natural flavors shine.
Storage Instructions for Leftover Salad
If you find yourself with leftover arugula and tomato salad, proper storage is key to keeping it fresh. First, separate the salad into two components: the dressed and undressed parts. The arugula and tomatoes should be stored in an airtight container in the fridge. If the salad has been dressed, the arugula may wilt quickly, so it is best to store the dressing separately. Keep the dressing in a small jar or container with a tight lid. When stored separately, the salad can last about two days. If you have leftover dressed salad, try eating it within a few hours for the best taste and texture. When ready to enjoy your leftovers, give the salad a quick toss to redistribute the flavors. If the arugula has wilted a bit, adding a splash of fresh lemon juice or a drizzle of olive oil can help revive it. For a fresh twist, consider adding some nuts or seeds for crunch when serving leftovers. This adds a nice texture and makes the salad feel new again.
Variations to Try with Your Salad
One of the best things about arugula and tomato salad is its versatility. You can easily change it up based on what you have on hand. For a protein boost, add grilled chicken, shrimp, or chickpeas. These additions turn a side salad into a satisfying meal. If you’re looking for extra flavor, consider incorporating some diced avocado or crumbled feta cheese. Both add creaminess and a delightful contrast to the peppery arugula. For a heartier version, mix in some cooked quinoa or farro, which not only adds texture but also makes it more filling. If you enjoy a bit of sweetness, toss in some sliced strawberries or peaches during the summer months. Their natural sugars complement the salad beautifully. Add some nuts like walnuts or almonds for crunch, or even a sprinkle of sunflower seeds for added nutrition. Experimenting with different dressings can also change the flavor profile entirely. Try a lemon vinaigrette or a creamy ranch for a different twist. The possibilities are endless, so feel free to get creative based on your tastes.
Frequently Asked Questions
What can I use instead of arugula?
If you can’t find arugula, baby spinach or mixed greens work well as alternatives. They won’t have the same peppery kick, but they’ll still add a nice freshness to your salad.
How should I store leftovers?
To store leftovers, keep the salad in an airtight container in the fridge. It’s best to store the dressing separately to avoid wilting the greens.
Can I make this salad ahead of time?
It’s best to assemble the salad right before serving to keep it fresh. However, you can prepare the dressing and chop the tomatoes in advance, then just toss everything together when you’re ready.
What can I add for extra protein?
Grilled chicken, chickpeas, or even some crumbled feta cheese can add a nice protein boost to your salad. Just make sure to adjust the dressing to keep everything balanced.
What’s the best way to cut the tomatoes?
Halving the cherry or grape tomatoes is ideal because it allows their juices to mix with the dressing. For a little extra flavor, sprinkle a pinch of salt on them after cutting.
Arugula and Tomato Salad
Ingredients
- ¼ cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1/2 tsp honey
- 1/2 tsp Dijon mustard
- 1 clove garlic grated
- Salt and freshly ground black pepper
- 20 cherry or grape tomatoes halves
- 4-6 handfuls of baby arugula
- Shaved asiago cheese optional
Instructions
- In a medium bowl, whisk together oil, vinegar, honey, mustard and garlic. Season with salt and pepper. Add tomatoes and toss well to coat. Let stand for 10 minutes.
- Place arugula in a large bowl. Spoon out the tomatoes from the dressing, add to the arugula and toss lightly. Gradually add dressing to the mixture, until the arugula is lightly dressed. Top with shaved asiago cheese, if desired.
Nutrition
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