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.
