Arugula with Basil and Oven-Roasted Tomatoes
- Total Time
Serve this easy salad for lunch.
plum tomato(es)2 medium
dried plain breadcrumbs2 tsp, plain variety
balsamic vinegar2 Tbsp
olive oil1 Tbsp, extra-virgin
table salt½ tsp
black pepper¼ tsp, freshly ground
arugula5 oz, baby leaves
basil½ cup(s), fresh, chopped
sliced almonds2 Tbsp, toasted
- 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.
- 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.