This tomato arugula mozzarella salad recipe is loaded with sweet summer tomatoes, creamy mozzarella cheese and fresh grown basil.
I love summer time for the sweet and juicy tomatoes available no other time of the year.
I’m a huge fan of heirloom tomatoes and anything that grows in the garden.
This simple salad pairs fresh and peppery arugula greens with super sweet grape or cherry tomatoes.
It’s a delicious combination of sweet and spicy.
Have you ever tried growing your own tomatoes?
They are sweeter when you can pull them off the vine.
There is nothing like biting into a homegrown tomato or popping multiple minis in your mouth.
You know what I’m talking about, right?
In fact, I grow my own container tomatoes right on my patio.
This is an easy way to have fresh, sweet tomatoes on hand during the summer months.
For this great salad I chose spicier salad greens, specifically arugula.
This salad pulls together quickly and I love to serve it with a number of healthy dinners.
Being an arugula fan, I will generally chose it over other greens anytime.
It’s also an easy way to get my family to eat their greens after adding a few other ingredients to the bowl.
What does arugula taste like?
Nothing like spring, spinach or romaine.
Actually, the flavor is quite peppery and delicious when paired with something sweet, like summer tomatoes.
Stick with baby fresh arugula, otherwise it can be quite bitter and overwhelming if it’s the only green in your salad.
What kind of tomatoes should I use for this arugula tomato salad recipe?
If you are not growing your own tomatoes, you can buy home grown tomatoes fresh from the farm stand or farmers market.
If the grocery stores are your only option, head to the fresh produce department and grab a fresh container of Campari tomatoes, local heirloom tomatoes or select a medley of the petite snacking grape tomatoes.
How to make this great recipe
This recipe is ideal as a side dish to any main course and I love to serve it in the summer when we have warmer weather and are focused on healthy eating.
Firstly, start by first filling a large bowl with fresh arugula greens.
Add in fresh mozzarella. Goat cheese or feta cheese would also be delicious in this easy salad.
Slice up tomatoes into edible portions.
Add coarse salt and pepper.
Next, drizzle with extra virgin olive oil and balsamic vinegar or use your favorite balsamic dressing.
If you don’t have balsamic use red wine vinegar. I’ve even been known to use a balsamic glaze in place of straight vinegar.
Sprinkle fresh basil leaves over the salad and serve in salad bowls or plate it with your favorite grilled main dish.
Can I add other favorite ingredients to this tomato arugula salad?
Absolutely! In fact, the beauty of this salad is that it is one of those recipes that can be altered with any variation of salad ingredients.
Corn. Slice fresh corn kernels off the cob. Corn adds a sweet crunch.
Cucumber. This little sweet flavor of cucumber is a perfect complement to the spicy arugula.
Red onion. A little zing goes along way.
Pine nuts. This gives a delicious crunch and pairs amazingly with the tomatoes.
Avocado. A creamy avocado has healthy fats and is loaded with essential nutrients and vitamins.
Love Tomatoes? Try these delicious healthy recipes.
- Tomatoes Caprese Salad
- Grilled Eggplant with a Tomato Caprese
- Caprese Pasta Salad
- Summer Corn Salad – Healthy and Easy to Make
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Tomato, Fresh Mozzarella and Arugula Salad with Balsamic Vinaigrette
- 1 pint grape or cherry tomatoes, yellow, orange and red, halved
- 3 ounces baby arugula, about 4 cups
- 1 container Ciliegine mozzarella balls
- 1 handful fresh basil leaves, sliced
- Extra-virgin olive oil
- Aged balsamic vinegar
- Kosher salt and freshly ground black pepper
- Place the arugula in a large salad bowl and drizzle with a teaspoon of olive oil. Season the arugula with fresh ground pepper and a sprinkle of salt.
- Toss the tomatoes and mozzarella in a medium bowl with 1 teaspoon of balsamic vinegar and season with a sprinkle of salt and fresh ground pepper.
- Spoon the tomatoes over the arugula and drizzle with more olive oil and balsamic vinegar as needed.
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