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Tomato & Arugula Salad
A bright mix of halved cherry tomatoes and peppery arugula tossed in a glossy balsamic‑mustard vinaigrette, speckled with thin ribbons of red onion. The dressing clings to the greens, giving each bite a balanced tangy‑sweet finish. Fresh, quick, and perfect as a light lunch or side for any meal.
Ingredients
FOR SERVING
- 2 cups cherry tomatoes, halved 300g
- 4 cups arugula 120g
- ¼ cup red onion, thinly sliced 30g
FOR THE DRESSING
- 2 tbsp extra‑virgin olive oil 27g
- 1 tbsp balsamic vinegar 15g
- 1 tsp dijon mustard 5g
- 1 tsp honey 7g
- ½ tsp salt 3g
- ¼ tsp freshly ground black pepper 1g
Steps
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Step 1
Whisk together 2 Tbsp. extra‑virgin olive oil, balsamic vinegar, Dijon mustard, honey, ½ tsp salt, and ¼ tsp freshly ground black pepper in a small bowl until the mixture emulsifies and thickens slightly, about 30 seconds.
- 2 tbspextra‑virgin olive oil
- 1 tbspbalsamic vinegar
- 1 tspDijon mustard
- 1 tsphoney
- ½ tspsalt
- ¼ tspfreshly ground black pepper
-
Step 2
While the dressing rests, halve 2 cups cherry tomatoes and thinly slice ¼ cup red onion; set aside in a medium bowl.
- ¼ cupred onion, thinly sliced
-
Step 3
Add arugula to the bowl with the tomatoes and onion, then drizzle the vinaigrette over the salad. Toss gently until the greens are evenly coated and the vegetables are glossy, about 1 minute.
- 4 cupsarugula
- 1 tbspbalsamic vinegar
- 1 tsphoney
- ½ tspsalt
-
Step 4
Transfer the tossed salad to a serving platter or individual plates and serve immediately, allowing the fresh flavors to shine.
Nutritional info
Estimated nutritional value per serving. Not medical advice. Learn more.
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