Arugula Tomato Salad

Arugula tomato mozzarella salad in ceramic bowl with metal spoon.

No ratings yet

This Arugula Tomato Salad is healthy and full of Mediterranean flavors! It's made with fresh arugula, tomatoes, mozzarella, and vinaigrette.

Prep Time15

Total Time15

Course: Salad

Cuisine: Mediterranean

Diet: Gluten Free, Vegetarian

Keyword: tomato arugula salad, arugula salad with tomatoes, arugula tomato mozzarella salad

Servings:

Calories: 194kcal

Author: Christine Rooney

Equipment

Mixing Bowl

Ingredients

5 oz. baby arugula or arugula spinach mix
10 oz. grape tomatoes equals 1 dry pint, or cherry tomatoes
8 oz. marinated mozzarella balls or cheese of choice
1 Tbsp. stone ground mustard or Dijon mustard
3 tsp. white wine vinegar
2 cloves garlic grated
½ tsp. maple syrup
¼ tsp. kosher salt
¼ tsp. pepper
¼ cup extra virgin olive oil

US Customary - Metric

Instructions

For The Salad:

Chop 10 oz. of grape (or cherry) tomatoes into halves or quarters, depending on your preference. Alternately, you can leave them whole if you like.
Drain the oil from 1 8 oz. container of marinated mozzarella balls and cut them in half on a cutting board. Alternately, you can leave the mozzarella balls whole if you prefer.
Place 5 oz. of baby arugula (or arugula spinach mix) in a large mixing bowl. Add the diced tomatoes and chopped mozzarella and toss until combined.

For The Dressing:

Peel 2 cloves of garlic.
Add 1 Tbsp. of stone ground mustard (or Dijon mustard) to a small bowl.
Add 3 tsp. of white wine vinegar, ½ tsp. maple syrup (or honey), and ¼ tsp. each of kosher salt and pepper to the bowl.
Using a Microplane or small grater, grate the garlic cloves into the bowl.
Slowly pour ¼ cup of extra virgin olive oil into the bowl, stirring vigorously with a small whisk until the olive oil is completely incorporated and has emulsified.
Alternately, you can add all of these ingredients in a small mason jar, secure the lid, and shake vigorously until the vinaigrette has emulsified.
Pour some of the vinaigrette over the salad and toss until combined.
Continue with the remainder of the vinaigrette, tossing all of the ingredients until evenly coated in the dressing.
To Serve: Serve as-is, or with some toasted baguette, crostini, or bread of choice (optional).

Notes

Feel free to sub fresh mozzarella for marinated mozzarella balls. Or, you can use burrata cheese instead of mozzarella cheese.

Goat cheese may be used if you prefer a tangier cheese. Feta cheese can be used for a creamy and salty cheese.

The tomatoes and cheese may sink to the bottom of the bowl because they are heavier than the arugula, so you may need to toss the salad to distribute all of the ingredients equally before serving.

Nutrition