Arugula and Tomatoes

Name: Arugula and Tomatoes
Total time: 10 min
Yield: 2 servings
Ingredients: Small bunch arugula, to yield 2 ounces; 1 large ripe tomato; 1 tablespoon balsamic vinegar; 1 teaspoon olive oil; 1 teaspoon hot-sweet mustard

By Marian Burros

Total Time: 10 minutes
Rating: 4(6)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; A Burrito Both Crunchy and Creamy

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:2 servings

Small bunch arugula, to yield 2 ounces
1large ripe tomato
1tablespoon balsamic vinegar
1teaspoon olive oil
1teaspoon hot-sweet mustard

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Wash and trim arugula; dry.
Step 2
Wash, trim and cut tomato into small wedges.
Step 3
In serving bowl, whisk vinegar with oil and mustard; stir in arugula and tomato.

Ratings

4 out of 5

6 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.

Figaro7 years ago

Nice departure from most tomato salads. I followed the recipe almost to the letter. I had a red onion sitting on my cutting board from brunch (smoked salmon on bagels with cream cheese, thin sliced red onion and capers), so I cut a nice slice and diced into 1" pieces; additionally, I always peel my tomatoes, they taste better that way to me. One caveat: add the arugula just before serving. Otherwise it wilts quickly. I will definitely a make this again.

PS: I use Nance's Hot & Sweet mustard.

Private comments are only visible to you.