Tomato-Arugula Salad
Ingredients
- 4 tablespoonsextra virgin olive oil
- 5garlic cloves, finely chopped
- 1 cupcherry tomatoes, halved
- ¼ cupwhite wine
- Juice of 1 lemon
- ¼ cuploosely packed basil leaves, torn
- Sea salt and cracked black pepper
- 4 cupsarugula
Method
- Heat the olive oil in a skillet over medium heat for 30 seconds. Add the garlic and cook until fragrant, 30 seconds. Add the tomatoes.
- Stir in the wine and lemon juice to deglaze the pan, scraping up any golden bits that are stuck to the bottom. Add the basil leaves and season to taste with salt and pepper.
- Stir in the arugula and serve.
Notes
So simple, yet so memorable: this salad is perfect served with Aubergine Schnitzel with Mushroom Polenta (page 178) or as a side salad with any meal.