advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Mixed Tomatoes And Arugula Salad With Crispy Polenta

  • Servings: 6
Mixed Tomatoes And Arugula Salad With Crispy Polenta

Ingredients

  • 2 cups mixed tomatoes, such as red and yellow cherry, grape, and teardrop, roughly chopped
  • Coarse salt
  • 12 to 15 large fresh green basil leaves
  • 2 cups fresh purple basil leaves
  • 1 small red chile, halved, stemmed, seeded, and thinly sliced crosswise
  • 3 cups baby arugula, washed and dried
  • 3 cups fresh pea shoots
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon balsamic vinegar, plus more for drizzling (optional)
  • 3 cups Crispy Polenta
  • Parmesan cheese, shaved, for serving

Directions

  1. Place tomatoes in a large bowl; season with salt. Add green and purple basil; toss to combine.

  2. Add chile, arugula, and pea shoots.

  3. Drizzle with olive oil and vinegar; toss to combine.

  4. Toss in polenta.

  5. Transfer to a large serving platter; top with cheese, and drizzle with more vinegar, if desired. Serve immediately.

Related Topics