Name: Chunky Tomato and Black Olive Salad
Yield: Makes 2 Servings
Ingredients: 4 large plum tomatoes, cored, cut into 3/4-inch pieces; 1/3 cup brine-cured black olives (such as Kalamata) , pitted, halved; 1/3 cup very thinly sliced red onion; 2 tablespoons extra-virgin olive oil; 1 tablespoon balsamic vinegar; 1 large bunch arugula, stems trimmed, cut into wide ribbons

Fresh-tasting and colorful, this salad would go well with pizza bianca or calzones. It would also be delicious tossed with penne for a quick pasta salad.

Recipe information

Yield
Makes 2 Servings

Ingredients

4 large plum tomatoes, cored, cut into 3/4-inch pieces

1/3 cup brine-cured black olives (such as Kalamata) , pitted, halved

1/3 cup very thinly sliced red onion

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

1 large bunch arugula, stems trimmed, cut into wide ribbons

Preparation

Combine tomatoes, black olives and onion in medium bowl. Add olive oil and balsamic vinegar; toss to blend well. Season salad to taste with salt and pepper. Mix in arugula and serve.

TagsSalad Plum Tomato Tomato Vegetable Olive Arugula Leafy Greens Side Dinner Nut Free Dairy Free Gluten Free Vegan Vegetarian Easy Quick 5 Ingredients or Fewer No-Cook Summer Bon Appétit

Recipe notes

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