Arugula and Tomato Salad

Name: Arugula and Tomato Salad
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 servings
Ingredients: 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

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Level: Easy

Total: 20 min
Active: 10 min

Yield: 6 servings

Level: Easy

Total: 20 min
Active: 10 min

Yield: 6 servings

Ingredients

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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

Directions

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.
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.