New This Month

Mixed Tomatoes And Arugula Salad With Crispy Polenta

  • Servings: 6


  • 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


  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.

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