Tomato Arugula Salad with Basil Pesto Dressing

Over the last several weeks I have eaten this salad 5-6 times. It is a testament that sometimes simple is best.

Recipe (Makes 2 Servings)

  • Two large Beefsteak or Vine Ripened Tomatoes
  • 3 cups of Arugula
  • 1/8  cup of shaved parmesan
  • 1 Tablespoon Basil Pesto (I make a batch every couple of weeks but I also like Buitoni. It's in the refrigerator section at my local grocery store. 
  • 2 tablespoons extra virgin olive oil
  • 1/2 of a Lemon (About a tablespoon of lemon juice)
  • Salt
  • Fresh cracked black pepper

How-to:

Tomato Arugula Salad with Basil Pesto Dressing.JPG
  • Slice tomatoes as thin as you can get them. I use a very sharp chef's knife for this and it goes pretty quickly. 
  • Wash and dry arugula and place in a large bowl and set aside
  • Add olive oil, basil pesto and lemon juice to a small bowl and use a fork to combine 
  • Pour pesto basil dressing over arugula and coat well
  • Arrange  the tomato slices in a circle on the bottom of a large plate (x 2) and sprinkle with a bit of salt and some fresh cracked pepper (I promise, this makes it  taste better.)
  • Add parmesan to the arugula and quickly combine
  • Heap arugula in the center of the tomato slices and serve immediately.

I'm not a huge fan of salads but this will become a go-to salad because it's quick, easy and most importantly, it tastes fantastic!

Posted on July 16, 2014 and filed under Recipe.