Tomato and Arugula Salad
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4ripe plum tomatoes, cut into wedges
- ¼pound arugula
- 1cup thinly sliced white onions
- 2teaspoons finely chopped garlic
- ½cup coarsely chopped fresh basil or flat-leaved Italian parsley
- 2tablespoons red wine vinegar
- Salt and freshly ground pepper to taste
- 3tablespoons olive oil
Nutritional analysis per serving (4 servings)
127 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 2 grams protein; 340 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pick over the arugula and discard any tough stems. In a large salad bowl add the tomatoes, arugula, onions, garlic, basil, vinegar, salt and pepper and olive oil. Toss well and serve.
Private Notes
Comments
I bet it's delicious w peppery arugula, but we had only baby spinach on hand and still turned out great.
I suck at making salads but this was a simple and delicious side for our made at home sausage pizza.
Very old-school salad, very delicious. For a small side salad for 2, I used a good handful of fresh arugula, 3 small tomatoes, wedged, 1/2 very thinly sliced Vidalia onion, and the basil. Tossed with a spritz of a roasted garlic infused vinegar and a splash of olive oil. Topped with shave Parmesan. Served with chicken cacciatore.
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