Cherry tomatoes and arugula go hand-in-hand
by Lindsay Evans
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If there is one thing we know, it's that some foods just naturally pair totally amazing together, while other foods just do not seem to work. As in the case of plump and sweet cherry tomatoes and bitter and fragrant baby arugula leaves, its a match made in heaven. Don't believe us? Try our latest recipe for a cherry tomato and arugula salad. Sound easy? That's because it is. Cherry tomatoes, arugula, balsamic vinegar, olive oil and a sprinkle of flaked sea salt is all that you need to create one of the best summer sides.
2 containers ripe cherry tomatoes
1 container (about 4 cups) baby arugula leaves
2 tbsp balsamic vinegar
2 tbsp olive oil
1/2 tsp flaked sea salt
Freshly grated Parmesan (optional)
Rinse and pat dry cherry tomatoes and slice in half. Transfer to a large serving bowl, along with arugula leaves. Toss to combine.
In a small bowl, whisk together balsamic vinegar and olive oil. Drizzle over tomatoes and arugula and toss gently with your hands to coat. Sprinkle top with flaked sea salt and freshly grated Parmesan if you like. Serve immediately.
TIP: This quick and easy salad is simply amazing with any grilled fish, poultry or steak. Or you can use it as a burger topper.