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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. 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.Return to Healthy Lycopene Menu

  • Yield: Serves 4
Arugula Salad with Tomatoes

Photography: Yunhee Kim

Source: Martha Stewart Living, August 2006


  • 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


  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.

Reviews (3)

  • poncheche 27 Oct, 2010

    I love this salad! Easy, healthy, and refreshing!

  • nicodemus6 21 Jun, 2010

    I clicked directly on it, no problem for me to see it.

  • ADC 5 Sep, 2009

    Where is the recipe?

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