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Arugula Salad With Cherry Tomatoes


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  • 1 teaspoon Dijon mustard
  • 1/8 cup red-wine vinegar
  • 1/8 cup balsamic vinegar
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 3/4 cup olive oil
  • 3 cups arugula washed thoroughly, and spun dry
  • 1 1/2 cups vine-ripened red cherry tomatoes halved
  • 1 1/2 cups vine-ripened yellow cherry tomatoes halved


Servings 6


Step 1

In a blender or food processor blend together mustard, vinegars, and salt and pepper. With motor running, add oil in a very thin stream and blend until emulsified. Vinaigrette may be made 4 days ahead and chilled in a tightly sealed jar. Shake vinaigrette well before serving.

Arrange arugula, and tomatoes decoratively on a platter and serve with vinaigrette.

This recipe yields 6 servings.

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