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Arugula, Tomato, and Cheese Salad

Colorful! Delicious! And incredibly good for you! This arugula, tomato, and cheese salad is a vibrant, very wholesome dish for the whole family. It fits right in at a family dinner or a Sunday lunch, and its bright, appetizing look never fails to draw attention.

LidaLidochkaAuthor avatar
Recipe author
Salad with arugula tomatoes and cheese
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 23 % 3 g
Fats 46 % 6 g
Carbohydrates 31 % 4 g
85 kcal
GI: 100 / 0 / 0
  • How do you make an arugula, tomato, and cheese salad? First, prepare the tomatoes for the salad. Take them out of the refrigerator ahead of time — their delicate flavor comes through better at room temperature. It's best if the tomatoes are different colors (red, pink, and even green). That makes the dish look more colorful and varied, and the flavor of the salad more layered. Rinse the tomatoes under cold running water and wipe them dry with paper towels. Then, once the tomatoes are completely dry, put them on a cutting board and cut them into thin rounds with a sharp knife. Rinse all the greens for the salad under running water and dry them, spreading them out on a paper towel. A large flat dish is best for serving this salad. First, scatter the arugula leaves over the dish. They need to be completely dry, or the excess water can spoil the salad's flavor. Next, arrange the tomato rounds over the arugula in several rows. If you're using tomatoes of different colors, you can alternate them. Season the tomatoes on top with sea salt and freshly ground black pepper to your taste. Tear the basil into small leaves with your hands and scatter them over the tomatoes too. Finely chop the green onion with a knife and sprinkle it over the salad. Next, for better balance, make a dressing. In a small bowl (or deep plate), mix fragrant extra-virgin olive oil and balsamic vinegar. Whisk everything with a whisk or an ordinary fork to combine, then drizzle it evenly over the tomatoes and greens. Break the goat cheese into pieces with your hands and scatter it over the top of the salad. That's it! The arugula, tomato, and goat cheese salad is ready! You can serve it right away — it's delicious. Enjoy!
  • Choose juicy but firm tomatoes. Soft ones don't hold their shape well; as you cut and prepare them they'll fall apart into a shapeless mush and spoil the look of the dish.

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Green onion - 19  kcal/100g
  • Olive oil - 913  kcal/100g
  • Sea salt - 0  kcal/100g
  • Arugula - 25  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Goat cheese - 290  kcal/100g

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