June 27, 2013

Arugula Salad with Roasted Tomatoes

I have a new summer salad. I say that every year, and I try to share them with you whenever I can. This year my salad is inspired by Melia Marden’s new book. It is one of those “this is so simple I can’t believe I didn’t think of it myself” salads. It has just two main ingredients but is packed with flavor and texture, and every bite tastes like summer. It is also healthy to boot, a welcome side note, but I don’t even eat it because of that! Honest. I just pick the tomatoes from our plant on the porch and whip it up whenever I have the chance.

The only planning this salad requires is roasting the tomatoes. I find it easy to roast them ahead of time, if necessary, and warming them up in the microwave at the last minute if needed. After that I fluff up my arugula in the salad bowl, make the dressing from the pan drippings and we are set to eat. The tomato pan drippings in the dressing really are a revelation, it makes it so naturally sweet with an extra hit of tomato flavor. We love how the sweet tomatoes and dressing play off the peppery arugula. I think it also would taste great with some toasted pine nuts and goat cheese if you wanted a little more heft, but we prefer it just the way it is.

Recipe

Arugula Salad with Roasted Tomatoes

adapted from Modern Mediterranean, but Melia Marden.

Ingredients

1	pint red grape tomatoes
5	tablespoons olive oil, divided
½	teaspoon kosher salt, divided
1	tablespoon red wine vinegar
1	pinch sugar
6	cups arugula

Instructions

1. Preheat the oven to 400 degrees F.

2. Line a rimmed baking sheet with parchment paper and spread the tomatoes on it. toss them with the half the olive oil and half the salt and a pinch of pepper. Roast for about 25 minutes.

3. Pour off the tomato pan drippings into a bowl and whisk in the vinegar, remaining salt, and sugar. Whisk well. Then whisk in the remaining olive oil.

4. Place the arugula in a salad bowl and add the roasted tomatoes. Toss with the vinaigrette and serve!