Arugula, Roasted Tomato, and Parmesan Salad

This simple arugula salad recipe features just a few simple ingredients but is bright, beautiful and delicious. It is a perfect late summer salad side or main dish.

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What is Arugula?

Arugula, also known as Eruca vesicaria, is a cruciferous vegetable, a cousin of broccoli, kale and cabbage. The leaves have a peppery, spicy flavor that grows more bitter with age. You can also eat the seeds whole or pressed in an oil.

A version of this veggie called “wild arugula” tends to be more pungent. Another variety you might see in the supermarket is “baby arugula.” That’s just a plant that farmers harvest early.

Is Arugula good for you?

YES!

Arugula Health Benefits

Arugula is full of antioxidants — compounds that can protect against or reverse damage to your cells.

Arugula also has glucosinolates. These natural substances, which give arugula its bitter taste and strong scent, may protect you against certain cancers, including breast, prostate, lung, and colon cancers. Arugula may also fight inflammation, and has vitamin K, which is good for your bones and may help prevent osteoporosis.  

Here is one of my favorite recipes that features arugula. Click here for more salad recipes.

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Arugula Roasted Tomato and Parmesan Salad

Arugula Tomato Salad is a simple and healthy salad that can be brought to school or work for lunch or a wonderful side to any main course.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

Dressing

  • 3 tablespoons olive oil
  • ¼ cup balsamic vinegar
  • 2 tablespoons lemon zest

Salad

  • 5 oz arugula
  • 1 ½ cup cherry tomatoes roasted
  • ¼ cup Parmesan cheese grated
  • 2 tablespoons pine nuts lightly toasted (optional)

Instructions

  • In a medium bowl, prepare the salad dressing. Combine olive oil and balsamic vinegar, and mix. Add lemon zest.
  • In a large bowl, combine arugula and roasted cherry tomatoes (each sliced in half).
  • Drizzle the dressing over the salad.
  • Top with grated Parmesan cheese and, if using, lightly toasted pine nuts.
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