This recipe originally accompaniedμshroom and Thyme Risotto Cakes with Roasted Tomato and Arugula Salad. If you're not keeping kosher or serving this salad with meat, you could top it with crumbled blue cheese.
Ingredients
Serves 6 as a starter or accompaniment
Step 1
Preheat oven to 250°F. Line large rimmed baking sheet with foil.
Step 2
In large bowl, stir together olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Dip tomato halves into oil, shake off excess, and arrange on baking sheet, cut sides down. Roast until skins are wrinkled and beginning to brown, about 2 hours. (Tomatoes can be roasted ahead and refrigerated, covered, up to 2 days. Bring to room temperature before using.)
Step 3
In large bowl, whisk together remaining 1/2 cup olive oil, vinegar, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Add arugula and tomatoes and toss to coat.
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Reviews (4)
Back to TopSimple salad overall, with complex flavors. I love this Arugula recipe. My husband that usually doesn't like cooked tomatoes, loves this recipe and requests it often. It's a great salad when looking for a "classy" side. I also use cherry tomatoes. I've made with regular tomatoes, but the cherry tomatoes are my preference. There is a lot of dressing, but I usually just use the whole pack of Arugula in the 5oz salad kit and it covers well.
canfit3
Raleigh, NC
9/18/2015
I also roasted cherry tomatos- I do 225' for 2 hours and then turn off the oven and let them sit for a while to keep drying out. I also roast cut side up. The sweet of the tomatoes area a nice counterbalance to the spicy of the arugula. I also added in some kalamata olives and canned artichoke hearts and parm cheese. PS- I roast a bunch of tomatoes at once and then use them for other salads, grilled sandwiches and in pasta- very versatile
Quesochica
Bay Area, CA
2/22/2015
Delicious! I roasted cherry tomatoes (that is what I had) with red pepper flakes, garlic, kosher salt and Italian seasonings. Made the dressing for the arugula exactly as recipe states and found it's a bit too much dressing but it did taste great. Tossed the arugula in the bowl with the dressing, put it in a plate with tomatoes on top and sprinkled with Feta. Fantastic! Great for lunch with Italian Bread - to soak up the extra dressing!
chefcarolyn1
CT
1/11/2013
How can this be a 4 fork recipe with no reviews? Hmm....
tuscancook
Calgary
12/3/2012
