Ingredients for Baby Arugula And Walnut Salad In A Tomato Bowl
- Tomatoes
- 5 oz Baby Arugula
- Radishes
- Tarragon
- Apple Cider Vinegar
- Red Wine Vinegar
- Vegetable Oil
- Walnut Halves
- Salt and freshly ground black pepper to taste
- Pepper
How to Make Baby Arugula And Walnut Salad In A Tomato Bowl
- Select ripe tomatoes; carefully cut the tops off and scoop out the insides, leaving a 1/2-inch thick shell.
- In a medium bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
- Add the baby arugula, walnuts, and crumbled feta cheese to the bowl with the dressing. Gently toss to combine.
- Taste and adjust seasoning as needed.
- Carefully fill the tomato bowls with the arugula mixture.
- Garnish with extra walnut pieces and a drizzle of balsamic glaze (optional).
- Serve immediately and enjoy!
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
7g
Fat
9g
Carbs
1g
