Bright flavors and fresh ingredients come together to create this simple and delicious Tomato Arugula Salad! Toss together juicy cherry tomatoes, peppery arugula, toasted walnuts and shaved parmesan cheese then drizzle with olive oil and a tangy balsamic glaze. It’s super simple, yet incredibly flavorful!
⭐Recipe Highlights⭐
- Simple ingredients: Make the most of summery, seasonal produce and basic pantry ingredients.
- Vibrant Flavors: Sweet, peppery, tangy and bright – the combination of juicy tomatoes, fresh arugula, and balsamic vinegar pack in a punch of flavor balanced out by the savory and nutty flavor of parmesan and walnuts.
- Ready In Minutes: Prep comes together quickly in no time with little effort. Toss together in a large mixing bowl and season as you see fit – great for when you need a last minute salad to tie a meal together!
Add or Swap
- Fresh Greens: Swap out half the arugula for spinach, romaine lettuce, watercress or other salad greens.
- Tomatoes: Plum or grape tomatoes work just as well. Heirloom tomatoes make a beautiful inclusion if you have them available.
- Cheese: Try feta cheese or goats cheese instead of parmesan.
- Nuts & Seeds: Pine nuts and almonds are great nut alternatives to walnut. Roasted pepitas (pumpkin seeds) and sunflower seeds are great nut free options.
- Berries: Lean into the summer produce by adding fresh strawberries, blueberries or raspberries.
- Avocado: The soft and creamy flavor/ texture helps balance out the other sharp flavors.
- Red Onion or Shallot: For an extra punch of flavor.
Recipes Notes & Tips
Deseed the Tomatoes:
If you have the time and patience, I recommend you scoop out the watery tomato seeds as you prepare them.
Not only will you end up with a more flavorful salad, but it will last a bit longer before going soggy as leafy green salads typically do.
If you Need this to be Vegetarian Friendly:
True parmesan cheese (officially known as Parmigiano-Reggiano) is not vegetarian as it must be made with calf rennet in compliance with production standards.
Keep this in mind if you want this salad to be vegetarian for you or someone you’re sharing it with.
Fortunately, vegetarian friendly parmesan is a thing! It’s usually just labelled as parmesan. Labelling requirements for Parmesan are much more lenient and don’t require the use calf rennet. Make sure to check the labels of your cheese if it’s important that you avoid animal products like this.
A Great Side Salad for
- Cheesy Gluten Free Sausage Focaccia Bread
- Speedy Pork Ragu With Penne
- Lemon Zucchini Pasta With Garlic Chili Breadcrumbs
- Sun Dried Tomato Chickpea Burgers
- Italian Chicken Cobbler With Cannellini Beans & Parmesan Biscuits
- Ricotta Zucchini Fritters & Tomato Caper Salsa
- Spinach Feta Pie With An Almond Flour Crust
- Burst Cherry Tomato Pasta
Enjoy!
Let me know if you try this Arugula Tomato Salad! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
Tomato Arugula Salad with Walnuts & Balsamic Reduction
Toss together juicy cherry tomatoes, peppery arugula, toasted walnuts and shaved parmesan cheese then drizzle with olive oil a tangy balsamic glaze.
Ingredients
- 6 cups arugula (120g)
- 2 cups cherry tomatoes, quartered (300g)
- 1/2 cup toasted walnuts, chopped (60g)
- 1/4 cup shaved or grated parmesan cheese (20g)
- 2-3 tbsp extra virgin olive oil or more to taste (30-45ml)
- 2-3 tbsp balsamic glaze or balsamic vinegar or more to taste (30-45ml)
- 1/2 tsp salt and freshly cracked black pepper, each or more to taste
Instructions
- Combine arugula, tomatoes, walnuts and parmesan to a large bowl.
- Drizzle olive oil and balsamic glaze/vinegar, salt and pepper. Toss again until well combined.
- Taste and season as needed with more salt, pepper, oil and/or vinegar.
- Serve immediately and enjoy.
Notes
- Make sure to use a vegetarian parmesan cheese if you need this to be vegetarian friendly.
- Feel free to swap out the walnuts for almonds, pine nuts or a different nut/seed.
- This salad is best enjoyed fresh. However if you deseed the tomatoes and scoop out the watery insides before mixing together you can enjoy it the next day. Store in an airtight container in the fridge.
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