Description
This Arugula Tomato Salad with lemon vinaigrette dressing is the perfect side dish for any main course or weeknight dinner. It’s made with peppery arugula, juicy cherry tomatoes, shaved parmesan cheese, and chopped roasted salted pistachios.
Ingredients
Units
Scale
For the salad:
- 5oz baby arugula
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cup shaved Parmigiano Reggiano
- 1/4 cup chopped roasted salted pistachios
- 1/4 cup chopped basil leaves (optional)
For the lemon vinaigrette dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 small garlic clove, finely minced or pressed
- 1 teaspoon Dijon mustard
- 1-2 teaspoons honey (or pure maple syrup)
- 1/4 teaspoon fine sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
Instructions
- Make the lemon vinaigrette dressing. In a jar with a fitted lid or small bowl, add the extra virgin olive oil, fresh lemon juice, garlic, Dijon mustard, honey (or maple syrup if using), salt, and freshly ground black pepper. Secure the lid and shake until well combined or whisk to combine in the bowl.
- Assemble the salad. In a large bowl, add the arugula and half of the dressing. Toss to combine. Scatter the cherry tomatoes, shaved parmesan cheese, chopped pistachios, and chopped basil leaves (if using) on top of the salad. Drizzle with the remaining dressing and serve immediately. Tastes best when fresh.
Notes
- Tomatoes: You can use grape tomatoes or multi-colored cherry tomatoes if desired.
- Nuts: You can use toasted sliced almonds or pine nuts if desired.
- Cheese: You can use crumbled feta or goat cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Chopped
- Cuisine: Italian