Recipe courtesy of Gourmet Magazine

Arugula Salad with Cherry Tomatoes

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  • Total: 15 min
  • Prep: 15 min
  • Yield: 6 servings
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1 teaspoons Dijon mustard

1/8 cup red-wine vinegar

1/8 cup balsamic vinegar

3/4 cup olive oil

3 cups arugula, washed thoroughly and spun dry

1 1/2 cups vine-ripened red cherry tomatoes, halved

1 1/2 cups vine-ripened yellow cherry tomatoes, halved


  1. In a blender or food processor blend together mustard, vinegars, and salt and pepper. With motor running, add oil in a very thin stream and blend until emulsified. Vinaigrette may be made 4 days ahead and chilled in a tightly sealed jar. Shake vinaigrette well before serving. Arrange arugula, and tomatoes decoratively on a platter and serve with vinaigrette.

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