This marinated tomato salad recipe combines juicy marinated grape tomatoes with peppery arugula, pine nuts, and Parmesan for a can't-go-wrong dinner...
A colorful green salad has been a go-to side dish for centuries, and for good reason. Not only does a good salad brighten up the table, but it has a way of making the whole meal feel balanced and complete.
There are virtually endless salad combinations out there, and it's pretty hard to go wrong when combining complementary ingredients to make one cohesive, delicious dish. This marinated tomato salad with arugula and Parmesan from recipe developerThe marinated tomatoes are a real highlight in this salad recipe; letting the tomatoes sit in a garlicky dressing for a couple of hours maximizes their flavor, pulls out their juices, and becomes the only dressing you need for the salad.
"I like using arugula here because it's a heartier green that holds up to the marinated tomatoes, and the slight bitterness is the perfect complement to the sweet and juicy tomatoes," Hahn says, adding,"Shaving the parmesan gives the salad an elegant feel, making it perfect for entertaining. "Marinated tomato salad with arugula and parmesan recipe ingredients - Miriam Hahn/Tasting Table To make this recipe, start in the produce aisle and pick up grape tomatoes, garlic, chives, and arugula.
Hit up the dairy aisle for a block of Parmesan, and the dry goods area for pine nuts. To save a step, look for toasted pine nuts so that they are ready to go.
Then check your pantry for olive oil, red wine vinegar,In a small bowl, combine the crushed garlic, olive oil, red wine vinegar, salt, and pepper. Hands placing lid onto bowl - Miriam Hahn/Tasting TableStep 6: Toss in the marinated tomatoesStep 8: Top the salad with pine nuts and serveTop the salad with pine nuts and serve right away. In a small bowl, combine the crushed garlic, olive oil, red wine vinegar, salt, and pepper.
Cover and refrigerate for a minimum of 2 hours. Top the salad with pine nuts and serve right away.2 bowls of marinated tomato and arugula salad - Miriam Hahn/Tasting Table There are several substitutions that can be made in this salad recipe. We've used grape tomatoes here, but cherry tomatoes will act the same way.
If you use Roma or beefsteak tomatoes, you'll want to either first or sprinkle them with salt and drain them in colander for at least 30 minutes before you mix them with the marinade. Otherwise, they will water down the dressing. If you want to switch out the greens, pick another hearty green like spinach or kale. If you use spinach, use baby spinach, and remove all of the stems.
If you use kale, remove and discard the stems, and cut it into slivers. Then squeeze ½ of a lemon and a few shakes of salt over the greens before massaging them, which make the kale a little easier to eat. For the cheese, you can switch things up depending on how much of an impression you want this element to make. Try pecorino Romano, asiago, crumbled feta, or goat cheese.
If you want to keep the salad vegan or dairy-free, simply opt for your favorite dairy-free cheese or omit the cheese entirely. For the crunch aspect, feel free to substitute the pine nuts for toasted slivered almonds, toasted pumpkin seeds, or toasted sunflower seeds.2 bowls of marinated tomato salad - Miriam Hahn/Tasting Table The marinated tomatoes in this recipe are delicious in a salad context, but they're also great when paired with other foods as well.
A great alternative way to enjoy these marinated tomatoes is as part of bruschetta — just toast up some sliced baguette and pair them with mozzarella for an easy appetizer. The tomatoes also make for a perfect no-cook sauce for pasta. Toss them with freshly cooked pasta and top with Parmesan and fresh basil for a simple and fresh-tasting entree. Use them as one of the veggies in a grain bowl.
Serve with farro or quinoa, white beans, roasted vegetables and a. Or, for an easy quick meal, pair the marinated tomatoes with white beans and your lettuce of choice. They can also be tossed into any salad you're making to add great flavor. You could also use these marinated tomatoes as a pizza topping, in place of tomato sauce, on pizza crust or flatbread.
Stuff them into a pita sandwich with grilled zucchini and eggplant for a Mediterranean lunch. Serve them alongside any grilled entree, like chicken or steak.
Finally, fold them into an omelet or scrambled eggs for a savory breakfast.
Arugula Salad Pine Nuts Red Wine Vinegar Tomato Salad Miriam Hahn Salad Recipe Parmesan Green Salad Tasting Table
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