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
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
7g
Fat
9g
Carbs
1g