Tricolore Arugula Salad
A bright Italian three-color salad of peppery arugula, creamy fresh mozzarella, and ripe tomatoes dressed in a simple lemon and extra-virgin olive oil vinaigrette.
Ingredients
- 5 oz baby arugula
- 1 cup cherry tomatoes, halved
- 4 oz fresh mozzarella (ciliegine or torn), torn
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1/2 tsp Dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
- 1/4 cup Parmesan cheese, shaved
Instructions
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1
In a small bowl whisk together 2 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper to form the dressing.
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2
Arrange 5 oz baby arugula on a large platter or in a wide salad bowl. Scatter 1 cup halved cherry tomatoes and 4 oz torn fresh mozzarella (ciliegine or torn) over the top.
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3
Drizzle the dressing over the salad. Top with 1/4 cup shaved Parmesan cheese and serve immediately.