Arugula and Tomato Salad

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  • Level: Easy
  • Total: 20 min
  • Active: 10 min
  • Yield: 6 servings
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8 campari or other cocktail tomatoes, quartered

1 pint yellow and/or orange cherry tomatoes, halved

1 teaspoon aged balsamic vinegar, plus more for drizzling

Kosher salt and freshly ground black pepper

5 ounces baby arugula (about 8 cups)

1 teaspoon extra-virgin olive oil, plus more for drizzling

Shaved parmesan cheese, for topping


  1. Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
  2. Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.
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