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Garden Tomato Salad with Micro Arugula

Garden Tomato Salad with Micro Arugula

Tomatoes are the star of this simple four ingredient salad. Sweet tomatoes are perfectly complimented with zesty micro arugula. Substitute thinly sliced mature arugula for micro arugula if needed.
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Prep Time 5 minutes
Servings: 6 people
Course: Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 tomatoes of varying sizes. About 1/2 a large tomato per person. Big, bright and fruity. A variety of colors if possible.
  • 1-1/2 Tbsp extra virgin olive oil the best in your budget
  • 1/8 tsp salt
  • 1/8 tsp freshly ground pepper
  • 1/2 cup micro arugula Alternatively, use thinly sliced mature arugula or baby arugula.
  • 1 tbsp aged balsamic optional

Method
 

  1. If serving on a large flat platter, slice tomatoes in 1/4 inch rounds and artfully arrange slices on platter with some overlapping edges and other slices atop the others. Alternatively, if serving in a large bowl, cut into wedges or cubes, and place in the bowl.
  2. Sprinkle salt and pepper over the top. Add more or less to taste.
  3. Drizzle extra virgin olive oil and balsamic vinegar, if using, on top of tomatoes. Add more olive oil, if desired.
  4. Sprinkle arugula microgreens (or thinly sliced mature arugula) over the top and serve. Add more arugula, if desired.
  5. Serve with a knife and fork, unless tomatoes are cut into bite-sized cubes.

Notes

Note about how many tomatoes to use:
Tomatoes range in size, it is tricky to say exactly how much to use per person. In the image, I used 2.5 extra large tomatoes for serving 6 people. 
Serving Ideas
Serve with big baked potato or creamy risotto. Great with grilled meat. 
Add fresh mozzarella coins to create a caprese-style salad.  Serve with slices of baguette for an appetizer. 
Brunch
Plate several slices and top with a perfect poached egg for an exceptional brunch idea.