Arugula Tomato Salad With Feta And Walnuts Food

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ARUGULA TOMATO SALAD



Arugula Tomato Salad image

Arugula Tomato Salad is a simple and healthy salad that goes with any main course. Delicious dressing includes lemon zest, olive oil, and Balsamic vinegar. It's a great basic recipe that's highly adaptable and versatile. There are only 7 ingredients and it takes only 15 minutes to make! Perfect to serve with grilled, roasted, and cooked meats, such as chicken, pork, beef, lamb.

Provided by Julia

Categories     Salad

Time 15m

Number Of Ingredients 7

3 tablespoons olive oil
1/4 cup balsamic vinegar
2 tablespoons lemon zest
5 oz arugula
1.5 cup cherry tomatoes (each sliced in half)
1/4 cup Parmesan cheese (grated)
1/4 cup Pine nuts (lightly toasted)

Steps:

  • In a medium bowl, prepare the salad dressing. Combine olive oil and balsamic vinegar, and mix. Add lemon zest.
  • In a large bowl, combine arugula and cherry tomatoes (each sliced in half).
  • Drizzle the dressing over the salad. You don't have to use all of the dressing. Drizzle as much or as little as you prefer.
  • Top with grated Parmesan cheese and lightly toasted pine nuts.

Nutrition Facts : Calories 139 kcal, Carbohydrate 5 g, Protein 3 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 80 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

MEDITERRANEAN FARRO SALAD WITH ARUGULA AND WALNUTS



Mediterranean Farro Salad with Arugula and Walnuts image

Farro salad recipe, prepared Mediterranean-style with peppery arugula, fresh veggies, feta and a good handful of walnuts. It's the perfect weeknight meal and is even better for lunch the next day! You can cook the farro and prepare the dressing ahead of time (see recipe notes).

Provided by Suzy Karadsheh

Categories     Salad

Number Of Ingredients 12

1 cup dry farro
kosher salt
2 cups baby arugula
1 cup cherry tomatoes, (halved)
2 green onions, (trimmed and chopped)
1 bell pepper (any color), (cored and chopped)
¾ cup walnut halves/pieces
½ cup chopped fresh parsley
1/4 cup chopped fresh mint
¼ cup chopped fresh dill
Feta cheese, (to your liking)
5 tablespoons Homemade Greek salad dressing,

Steps:

  • Cook the farro. Bring 3 cups of water, seasoned with kosher salt, to a boil. Add the farro and lower the heat to medium. Simmer for 20 to 40 minutes, depending on the kind of farro you are using. The farro will have absorbed the water but use a sieve to fully drain. If you like, spread the farro on a tray or sheet pan and pat dry with a paper towel.
  • Make the dressing using this Greek salad dressing recipe.
  • Toss the salad together. In a mixing bowl, combine the farro (still somewhat warm) with the arugula, tomatoes, onions, peppers, walnuts, and fresh herbs. Pour the salad dressing, then toss well. Taste and adjust seasoning. Finish with a sprinkle of feta cheese to your liking.

Nutrition Facts : Calories 198.2 kcal, Carbohydrate 30.5 g, Protein 5.9 g, SaturatedFat 0.8 g, Cholesterol 0.4 mg, Sodium 20.9 mg, Fiber 6.9 g, Sugar 1.9 g, ServingSize 1 serving

ARUGULA AND TOMATO SALAD



Arugula and Tomato Salad image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 7

8 campari or other cocktail tomatoes, quartered
1 pint yellow and/or orange cherry tomatoes, halved
1 teaspoon aged balsamic vinegar, plus more for drizzling
Kosher salt and freshly ground black pepper
5 ounces baby arugula (about 8 cups)
1 teaspoon extra-virgin olive oil, plus more for drizzling
Shaved parmesan cheese, for topping

Steps:

  • Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
  • Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.

CRANBERRY, FETA AND WALNUT SALAD



Cranberry, Feta and Walnut Salad image

Make and share this Cranberry, Feta and Walnut Salad recipe from Food.com.

Provided by Graybert

Categories     Greens

Time 5m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups mixed salad greens (I use leaf lettuce, endive and radiccio)
1 cup dried sweetened cranberries
4 ounces crumbled feta cheese
1/2 cup walnut pieces, toasted
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/4 teaspoon ground black pepper
1/4 cup extra virgin olive oil

Steps:

  • Toss greens, cranberries, cheese and walnuts in large bowl.
  • Mix vinegar, honey, mustard and pepper with wire whisk until well blended.
  • Gradually add oil, whisking constantly until well blended.
  • Pour over salad; toss to coat.
  • Serve immediately.

ARUGULA SALAD WITH FIGS, PROSCIUTTO, WALNUTS, AND PARMESAN



Arugula Salad With Figs, Prosciutto, Walnuts, and Parmesan image

Although frying the prosciutto adds crisp texture to the salad, if you prefer, you can simply cut it into ribbons and use it as a garnish. Honey can be substituted for the jam in this recipe

Provided by Abby Girl

Categories     Fruit

Time 27m

Yield 6 serving(s)

Number Of Ingredients 10

4 tablespoons olive oil
2 ounces prosciutto (thinly sliced , cut into 1/4-inch-wide ribbons)
1 tablespoon raspberry jam
3 tablespoons balsamic vinegar
1/2 cup dried fig (stems removed, fruit chopped into 1/4-inch pieces)
1 small shallot, very finely minced (about 1 tablespoon)
salt & fresh ground pepper
5 ounces arugula (about 8 cup, slightly packed & stemmed)
1/2 cup walnuts, toasted and chopped
2 ounces parmesan cheese (shaved into thin strips with vegetable peeler)

Steps:

  • Heat 1 tablespoon oil in 10-inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently, about 7 minutes. Using slotted spoon, transfer to paper-towel-lined plate and set aside to cool.
  • Whisk jam and vinegar in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until figs are plump, 30 seconds to 1 minute. Whisk in remaining 3 tablespoons oil, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss to combine. Let cool to room temperature.
  • Toss arugula and vinaigrette in large bowl; adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portion of prosciutto, walnuts, and Parmesan. Serve immediately.

Nutrition Facts : Calories 232, Fat 18.3, SaturatedFat 3.5, Cholesterol 8.3, Sodium 153.9, Carbohydrate 13.2, Fiber 2.3, Sugar 8.4, Protein 6.2

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