Best Arugula Egg And Tomato Salad Recipes

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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

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 AND TOMATO SALAD



Arugula and Tomato Salad image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 7

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.

FARFALLE, ARUGULA AND TOMATO SALAD



Farfalle, Arugula And Tomato Salad image

Provided by Molly O'Neill

Categories     easy, quick, pastas, salads and dressings

Time 25m

Yield 8 servings

Number Of Ingredients 9

1/2 pound farfalle, cooked, drained and rinsed
3 cups stemmed and torn arugula
1/2 cup chopped fresh basil
2 large tomatoes, cut in 1/2-inch pieces
1 teaspoon grated lemon rind
3 tablespoons olive oil
1 tablespoon fresh lemon juice
2 teaspoons salt
Freshly ground pepper to taste

Steps:

  • Put the farfalle in a large bowl. Add the arugula, basil, tomatoes, lemon rind, olive oil, lemon juice, salt and pepper. Toss until well combined.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 193 milligrams, Sugar 2 grams

ARUGULA SALAD WITH CHOPPED EGG AND PROSCIUTTO



Arugula Salad With Chopped Egg and Prosciutto image

This salad mimics a traditional salad favored in Switzerland called nüsslisalat mit ei, featuring clusters of mâche (a.k.a. lamb's lettuce or corn salad). Arugula is easier to find in North America, sold as baby arugula or as "wild" arugula, which has jagged leaves. Larger leaves of garden arugula or baby spinach, or a combination, would also work.

Provided by David Tanis

Categories     dinner, easy, lunch, quick, salads and dressings, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6

6 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar or sherry vinegar
Kosher salt and black pepper
8 ounces arugula (about 4 large handfuls), washed and dried
4 (8-minute) boiled eggs, cooled in ice water and peeled
8 thin slices prosciutto (3 ounces), optional

Steps:

  • Make the vinaigrette: In a small bowl, whisk together olive oil and vinegar. Season to taste with salt and pepper.
  • Divide arugula among 4 large plates. Using the large holes of a box grater, grate 1 egg over the center of each salad. (Alternatively, press the egg through a wide-meshed sieve or hand-chop.)
  • Sprinkle each salad very lightly with salt. Whisk the dressing again and drizzle about 1 1/2 tablespoons over each salad. Drape 2 slices of prosciutto artfully over each salad, if using, and serve.

ARUGULA AND TOMATO SALAD



Arugula and Tomato Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 7

1/2 pound arugula leaves
3 ripe plum tomatoes, sliced
1 cup coarsely chopped red onion
1/2 cup finely chopped Italian parsley
2 tablespoons red-wine vinegar
Salt and freshly ground pepper to taste
4 tablespoons olive oil

Steps:

  • Pick over the arugula leaves and discard any tough stems. Rinse and drain the leaves well. Pat them dry. Place the arugula, tomatoes, onion and parsley in a salad bowl.
  • Place the vinegar in a small bowl. Add salt and pepper. Start beating while gradually adding the oil. Pour the sauce over the salad, toss and blend well.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 12 grams, Carbohydrate 8 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 400 milligrams, Sugar 4 grams

ARUGULA WITH PROSCUITTO AND BURRATA



Arugula With Proscuitto And Burrata image

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 9

1/4 cup good white wine vinegar
1 1/2 teaspoons Dijon mustard
1 extra-large egg yolk, at room temperature
1 teaspoon minced garlic
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
9 ounces baby arugula
2 (8-ounce) balls of burrata or mozzarella
1/4 pound thinly sliced Italian prosciutto (8 to 10 large slices)

Steps:

  • Put the vinegar, mustard, egg yolk, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl or 2-cup glass measuring cup. Slowly whisk in the olive oil, making an emulsion. Place the arugula in a large salad bowl, pour on enough vinaigrette to moisten, and toss well.
  • Distribute the arugula on 4 dinner plates. Place half a burrata, cut side down, in the middle of the plate and artfully arrange the prosciutto around it (I tear each slice of prosciutto in half lengthwise). Sprinkle with salt and pepper, and serve.

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

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.

Arugula egg and tomato salad is a simple, refreshing and nutritious salad recipe that incorporates fresh greens, protein-rich eggs, and juicy tomatoes. This salad is easy to make and perfect for a light lunch, snack or side dish.

Ingredients

To make an arugula, egg and tomato salad, you will require the following ingredients:
Arugula
Arugula is also known as rocket, rugula or rucola. This salad green has a slightly peppery taste and is an excellent source of vitamins A, C and K.
Eggs
Eggs are an excellent source of high-quality protein, vitamins, and minerals. They can be boiled, fried, poached, or scrambled for the salad.
Tomatoes
Tomatoes are low in calories, high in fiber, and an excellent source of vitamin C, potassium, and lycopene.

Preparation

Step 1: Wash and Dry the Ingredients
Wash the arugula, eggs, and tomatoes in clean water and allow them to dry on a clean towel or kitchen paper.
Step 2: Boil the Eggs
Fill a saucepan with enough water to cover the eggs, bring it to a boil and then carefully add the eggs. Boil the eggs 6-8 minutes depending on how hard you want the yolk to be. Remove from the heat, drain and cool the eggs in cold water. Peel the eggs and slice them into halves or quarters.
Step 3: Cut the Tomatoes
Cut the tomatoes into bite-sized pieces or wedges.
Step 4: Assemble the Salad
In a large bowl, combine the arugula, eggs, and tomatoes. Toss them to combine.
Step 5: Dress the Salad
Add your preferred salad dressing to the arugula, egg, and tomato salad. You can use balsamic vinaigrette, lemon juice, olive oil or any other dressing of your preference.
Step 6: Serve the Salad
Serve the arugula, egg and tomato salad immediately while it is fresh and crisp.

Variations

There are various ways to modify the arugula egg and tomato salad to suit your preferences. Here are a few ideas:
Additional Vegetables
You can add other vegetables to the salad, such as cucumber, red onion, bell peppers, carrots or avocado.
Nuts and Seeds
Adding nuts and seeds like walnuts, almonds, sunflower seeds, or pumpkin seeds can add crunch and texture to the salad.
Cheese
You can add a selection of different cheese like feta, goat cheese or parmesan to the salad to add extra flavor and richness.
Protein
Apart from eggs, you can add other sources of protein like grilled chicken, tuna, or shrimp to the salad.

Conclusion

Arugula egg and tomato salad is a simple and healthy salad recipe that can be made in no time. It is a great way to incorporate fresh greens, protein, and vegetables into your diet. You can customize the recipe by adding extra ingredients or modifying the dressing to suit your tastes. It is a versatile salad that can be served as a light meal or delicious side dish.
Arugula, egg, and tomato salad is a classic dish that embodies the freshness and flavors of summer. It is the perfect salad for a light meal or as a side dish for a barbecue. Despite its simplicity, there are a few tips and tricks that can take your arugula, egg, and tomato salad to the next level. In this article, we will share some valuable tips on how to make the perfect arugula, egg, and tomato salad.

How to Choose Your Ingredients

The first step to making the perfect arugula, egg, and tomato salad is to choose your ingredients carefully. Here are some tips on how to select the best ingredients:
Arugula
When shopping for arugula, look for leaves that are bright green, crisp, and free from any blemishes. Avoid leaves that are wilted, yellowed, or have brown spots as they are indicative of poor quality. If possible, opt for baby arugula as it tends to be more tender and less bitter than mature leaves.
Eggs
The quality of the eggs you use can significantly affect the taste and texture of your salad. Ideally, choose fresh, organic, and free-range eggs. These eggs tend to have a richer flavor, brighter yolks, and firmer whites than their conventional counterparts. Additionally, be sure to boil the eggs correctly. A common mistake is overcooking the eggs, which can lead to rubbery whites and dry yolks.
Tomatoes
Tomatoes are a vital component of arugula, egg, and tomato salad, so it's vital to choose ripe and flavorful ones. Look for tomatoes that are firm, smooth, and have a bright, even color. Avoid tomatoes that are soft, wrinkled, or have any dark spots or bruises. When possible, choose vine-ripened or heirloom tomatoes as they tend to be more flavorful than hothouse-grown varieties.

How to Make the Salad

Now that you have selected the best ingredients, it's time to make the salad. Here are some valuable tips to create the perfect arugula, egg, and tomato salad:
Dress It Lightly
Arugula, egg, and tomato salad is best when lightly dressed. Overdressing the salad can result in a soggy mess and overpower the freshness of the ingredients. Ideally, use a light vinaigrette or a simple lemon and olive oil dressing. Remember to drizzle the dressing over the salad and toss it gently until the leaves are evenly coated.
Season It Well
To bring out the flavors of the ingredients, be sure to season the salad well. Salt and pepper are the classic seasonings for arugula, egg, and tomato salad, but you can also add other flavors such as chopped herbs, garlic, or red pepper flakes. Remember to taste the salad and adjust the seasonings accordingly.
Chop the Ingredients Evenly
Chopping the ingredients evenly is crucial to creating a balanced and visually appealing salad. Cut the arugula leaves into bite-sized pieces, dice the tomatoes into small cubes, and slice the boiled eggs into wedges. Ensure that the ingredients are roughly the same size so that they can be distributed evenly throughout the salad.
Bring in Some Crunch
Arugula, egg, and tomato salad can be quite soft and creamy, so it's good to add some crunch to contrast the textures. You can add croutons, toasted bread, nuts, or crispy bacon. These add-ons will also provide extra flavors and make the salad more filling.

Conclusion

Arugula, egg, and tomato salad is a refreshing and delicious dish that anyone can make. By following the tips and tricks outlined in this article, you can elevate your salad and make it even more enjoyable. Remember to choose fresh and high-quality ingredients, season the salad well, and add some crunch for texture. As you experiment with this salad, feel free to add your spin by incorporating other ingredients such as avocado, cheese, or grilled chicken. Enjoy!

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