Arugula with basil and oven-roasted tomatoes

PersonalPoints™ per serving
Total Time
13 min
9 min
4 min
Thanks to using the broiler, this easy yet beautiful-looking twist on a traditional salad comes together in under 15 minutes. All you have to do is sprinkle the tomato halves with breadcrumbs and broil until the topping is browned, which should take about 4 minutes. Just keep an eye on things as they go depending on the strength of your broiler. After the tomatoes are done, simply whisk together some balsamic vinegar, olive oil, salt, and pepper. Toss with the arugula, basil, and almonds, then enjoy with the tomatoes. The extra step with the crunchy tomatoes really puts this recipe over the top flavor-wise.


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


5 oz, baby leaves


½ cup(s), fresh, chopped

Sliced almonds

2 Tbsp, toasted


  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.