Summer Tomato and Arugula Salad
Work Time: 10 Minutes
Total Time:10 Minutes
Servings: 4
Two types of tomatoes make an eye-catching salad, but three beefsteaks or a full pint of cherry tomatoes works, too.
Ingredients
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| 2 | lg beefsteak tomatoes, sliced |
| 2 | Tbsp red wine, balsamic, or sherry vinegar |
| 1/8 | tsp Dijon mustard (optional) |
| 1/4 | c + 2 Tbsp extra virgin olive oil |
| 2 | c baby arugula or other baby greens |
| 1/2 | pt yellow and/or red cherry tomatoes, halved |
| 1 | c torn basil leaves or other fresh herb (optional) |
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Arrange tomato slices on large platter. |
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Whisk vinegar and mustard, if using, in large bowl. Add oil in a stream while whisking. Season with salt and black pepper to taste. |
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Add arugula and cherry tomatoes to bowl and toss with vinaigrette to coat. Spread over tomato slices. Sprinkle with basil, if using. |
Nutritional Info Per Serving:
216 cal, 1 g pro, 5 g carb, 2 g fiber, 21.5 g fat, 3 g sat fat, 0 mg chol, 10 mg sodium