Baby Arugula And Walnut Salad In A Tomato Bowl Recipes

ARUGULA TOMATO SALAD

Steps:

• In a medium bowl, prepare the salad dressing. Combine olive oil and balsamic vinegar, and mix. Add lemon zest.
• In a large bowl, combine arugula and cherry tomatoes (each sliced in half).
• Drizzle the dressing over the salad. You don't have to use all of the dressing. Drizzle as much or as little as you prefer.
• Top with grated Parmesan cheese and lightly toasted pine nuts.

MEDITERRANEAN FARRO SALAD WITH ARUGULA AND WALNUTS

Steps:

• Cook the farro. Bring 3 cups of water, seasoned with kosher salt, to a boil. Add the farro and lower the heat to medium. Simmer for 20 to 40 minutes, depending on the kind of farro you are using. The farro will have absorbed the water but use a sieve to fully drain. If you like, spread the farro on a tray or sheet pan and pat dry with a paper towel.
• Make the dressing using this Greek salad dressing recipe.
• Toss the salad together. In a mixing bowl, combine the farro (still somewhat warm) with the arugula, tomatoes, onions, peppers, walnuts, and fresh herbs. Pour the salad dressing, then toss well. Taste and adjust seasoning. Finish with a sprinkle of feta cheese to your liking.

ARUGULA AND TOMATO SALAD

Steps:

• Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
• Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.

BABY ARUGULA AND WALNUT SALAD IN A TOMATO BOWL

Steps:

• To make the tomato bowls:.
• With a sharp knife, slice the very top(far enough to remove the stem area) and the very bottom off of he tomatoes. Then slice each in half through the width(as if you were going to make 2 huge slices for burgers :)).
• Using a paring knife(a spoon may work also) carefully cut out the center of the tomatoes leaving about 1/4-1/2 inch of meat around the bottom and sides. Remove the seeds with your fingers, it's ok if you go through the bottom a little.
• Chop any of the removed meat, leaving the seeds behind.Set aside.
• Mix the tarragon,oil and vinegars in 13x9 pan. Place the tomato bowls in the mixture and spoon over to coat. Let marinate for about 15 minutes, spooning the mixture over the tomatoes a few times.
• Remove the tomatoes from the marinade, and place on a baking sheet. Season lightly with salt and pepper.Save the marinade for the dressing. Roast at 350 for 8 minutes. They will still be firm, but some of the rawness with have cooked out.
• While the tomatoes are cooling make the salad:.
• Slice the radishes in rounds then into sticks(juilliene). Place them in a medium bowl, with the reserved chopped tomatoes.
• Roughly chop the walnuts and add to the bowl. Add the arugula and lightly season with salt and pepper. Drizzle the leftover marinade over the salad and gently toss.
• Place a tomato bowl in the center of plate and fill with the salad, making sure to get a little of everything in each bowl, overflowing a little.

TOMATO AND ARUGULA SALAD

Steps:

• Pick over the arugula and discard any tough stems. In a large salad bowl add the tomatoes, arugula, onions, garlic, basil, vinegar, salt and pepper and olive oil. Toss well and serve.