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Arugula Salad with Tomatoes

Plum-tomato wedges join a baby-arugula salad that features Mediterranean accents, including briny Kalamata olives and sweet green peppers.

  • Servings: 4

Photography: Yunhee Kim

Source: Martha Stewart Living, August 2006

Ingredients

  • 2 tablespoons red-wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 cups baby arugula
  • 1 pound plum tomatoes, cut into wedges
  • 1/4 cup drained baby green peperoncini
  • 1/2 cup Kalamata olives, pitted
  • 1/2 red onion, thinly sliced
  • 1/8 teaspoon coarse salt
  • Freshly ground pepper

Directions

  1. Whisk vinegar and oil in a bowl until emulsified. Put arugula, tomatoes, peperoncini, olives, and onion into another bowl. Drizzle with dressing; toss to combine. Season with the salt and pepper.

Cook's Notes

Choose tomatoes with deep-red coloring -- they have more lycopene than pale ones. Higher levels are also found in vine-ripened, garden-fresh tomatoes, compared with those that have been picked prematurely or greenhouse-grown.

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