Arugula Salad with Roasted Tomatoes

adapted from Modern Mediterranean, but Melia Marden.


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


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!


Naptime Notes

Naptime Recipe Serving ideas

This would pair well with a chicken cutlet or fresh fish. To pep it up you could also add crumbled goat cheese or blue cheese.

Naptime Stopwatch

10 minutes prep time, 25 minutes cook time

Naptime Reviews

This summery salad is great.


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