2

Arugula with Basil and Oven-Roasted Tomatoes

Total Time
13 min
Prep
9 min
Cook
4 min
Serves
4
Difficulty
Easy
Serve this easy salad for lunch.
Ingredients

plum tomato(es)

2 medium

dried plain breadcrumbs

2 tsp, plain variety

balsamic vinegar

2 Tbsp

olive oil

1 Tbsp, extra-virgin

table salt

½ tsp

black pepper

¼ tsp, freshly ground

arugula

5 oz, baby leaves

basil

½ cup(s), fresh, chopped

sliced almonds

2 Tbsp, toasted

Instructions

  1. Spray the broiler rack with nonstick spray; preheat the broiler. Cut each tomato lengthwise in half. Arrange the tomatoes, cut-side up, on the rack. Sprinkle the tomatoes with the bread crumbs. Lightly spray the tops with nonstick spray. Broil the tomatoes, 5 inches from the heat, until the topping is browned and the tomatoes are softened slightly, about 4 minutes.
  2. Whisk the vinegar, oil, salt, and pepper in a large bowl. Add the arugula, basil, and almonds; gently toss to coat. Serve with the tomatoes. Yields 1 cup salad with 1 tomato half per serving.

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