Tomato Salad With Arugula Pesto And Beans Recipes

ARUGULA TOMATO SALAD

Arugula Tomato Salad image

Arugula Tomato Salad is a simple and healthy salad that goes with any main course. Delicious dressing includes lemon zest, olive oil, and Balsamic vinegar. It's a great basic recipe that's highly adaptable and versatile. There are only 7 ingredients and it takes only 15 minutes to make! Perfect to serve with grilled, roasted, and cooked meats, such as chicken, pork, beef, lamb.

Provided by Julia

Categories Salad

Time 15m

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil
1/4 cup balsamic vinegar
2 tablespoons lemon zest
5 oz arugula
1.5 cup cherry tomatoes (each sliced in half)
1/4 cup Parmesan cheese (grated)
1/4 cup Pine nuts (lightly toasted)

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.

Nutrition Facts : Calories 139 kcal, Carbohydrate 5 g, Protein 3 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 80 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

ARUGULA SALAD WITH PESTO VINAIGRETTE

Arugula Salad with Pesto Vinaigrette image

Provided by Ellie Krieger

Categories appetizer

Time 7m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 cup chopped tomatoes
1 cup canned artichoke hearts, quartered
5 cups baby arugula
2 tablespoons red wine vinegar
2 tablespoons store bought pesto sauce

Steps:

Arrange tomatoes and artichoke hearts over a bed of arugula. Whisk together the vinegar and pesto and drizzle over the salad.

Nutrition Facts : Calories 70 calorie, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 190 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 4 grams, Sugar 2 grams

TOMATO SALAD WITH ARUGULA PESTO AND BEANS

Tomato Salad With Arugula Pesto And Beans image

Provided by Karen Baar

Categories easy, quick, weekday, salads and dressings, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/3 cup pine nuts, toasted and cooled
2 large cloves garlic
2 large bunches arugula (about 4 packed cups)
1/2 cup grated Asiago cheese
1/4 to 1/2 cup olive oil
1 teaspoon salt, or more to taste
2 pounds multicolored tomatoes
1/4 pound green or yellow string beans, trimmed and blanched

Steps:

In a food processor, blender or mortar and pestle, grind together the pine nuts and garlic.
Add the arugula and then the cheese, creating as smooth a paste as possible.
Gradually add the olive oil, thinning to the consistency you desire. Season with salt.
Slice tomatoes into wedges or halves, or leave them whole, depending on their size, and arrange on four individual plates. Place 1/4 of the arugula pesto in the center of each plate. Sprinkle a small handful of beans around the outside.

Nutrition Facts : @context http, Calories 368, UnsaturatedFat 24 grams, Carbohydrate 14 grams, Fat 32 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 752 milligrams, Sugar 8 grams

ARUGULA AND TOMATO SALAD

Arugula and Tomato Salad image

Provided by Food Network Kitchen

Categories appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 7

Ingredients

8 campari or other cocktail tomatoes, quartered
1 pint yellow and/or orange cherry tomatoes, halved
1 teaspoon aged balsamic vinegar, plus more for drizzling
Kosher salt and freshly ground black pepper
5 ounces baby arugula (about 8 cups)
1 teaspoon extra-virgin olive oil, plus more for drizzling
Shaved parmesan cheese, for topping

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.

TOMATO SALAD WITH RED BEANS

Tomato Salad With Red Beans image

This colorful tomato salad is bulked up with red or pink beans. But it's not a bean salad with tomatoes; it's a tomato salad with beans. I added celery to the mix for its crunchy texture, which is nice against both the juicy tomatoes and the soft beans, and because I love its herbal, crisp and refreshing flavor.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings

Time 10m

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 pounds ripe sweet tomatoes, preferably a combination of red, green and yellow heirlooms
Fleur de sel or coarse sea salt
1 1/2 cups cooked red or pink beans (1 15-ounce can, drained and rinsed)
1/2 cup finely diced celery
1 small garlic clove, puréed in a mortar and pestle or put through a press
2 ounces crumbled feta (about 1/2 cup), plus additional for garnish
2 tablespoons chopped fresh mint, plus additional for garnish
2 tablespoons sherry vinegar
1/4 cup extra-virgin olive oil
3 to 4 cups baby arugula (optional)
12 barley rusks or 12 small but fairly thick slices toasted whole wheat country bread

Steps:

Cut tomatoes into wedges. If tomatoes are very large, cut wedges in half across the middle. In a large bowl, toss tomatoes with salt, beans, celery, garlic, feta, mint, vinegar and olive oil. Mixture will become quite juicy quickly if tomatoes are ripe.
Line a platter or plates with arugula and arrange rusks or toasted bread on top. Use 2 pieces of bread per serving. Top with tomatoes and juices. Garnish with additional feta and mint, and serve.

Nutrition Facts : @context http, Calories 166, UnsaturatedFat 8 grams, Carbohydrate 18 grams, Fat 10 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 666 milligrams, Sugar 8 grams

ARUGULA SALAD WITH PARMESAN

Arugula Salad With Parmesan image

Emulsifying a dressing isn't essential for a sublime salad: Instead, think of the oil and acid as seasonings for a vegetable. For this recipe, that's spicy arugula, dressed with olive oil, lemon and shards of Parmesan to create a salad classic in many Italian restaurants and homes. But whether olive oil or lemon should come first, like all seemingly simple questions, is complicated. James Beard, Marcella Hazan, Deborah Madison and Judy Rodgers all concurred: For a brighter-tasting salad, start with olive oil, which better adheres the liquids to the greens and doesn't obscure the lemon. Be sure to use full-flavored greens, then taste the dressed leaves and adjust seasonings until the arugula tastes like its greatest self.

Provided by Ali Slagle

Categories easy, salads and dressings, side dish

Time 5m

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 to 5 ounces baby arugula
1 tablespoon extra-virgin olive oil, plus more as needed
2 teaspoons fresh lemon juice, plus more as needed
Kosher salt (such as Diamond Crystal)
2 ounces Parmesan, shaved with a vegetable peeler

Steps:

Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and 1/4 teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.
Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.

TOMATO AND ARUGULA SALAD

Tomato and Arugula Salad image

Provided by Pierre Franey

Categories dinner, easy, lunch, quick, salads and dressings, appetizer, main course, side dish

Time 5m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 ripe plum tomatoes, cut into wedges
1/4 pound arugula
1 cup thinly sliced white onions
2 teaspoons finely chopped garlic
1/2 cup coarsely chopped fresh basil or flat-leaved Italian parsley
2 tablespoons red wine vinegar
Salt and freshly ground pepper to taste
3 tablespoons olive oil

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.

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 340 milligrams, Sugar 4 grams

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