Arugula with Roasted Cherry Tomatoes and Lemony Parsley
Arugula with Roasted Cherry Tomatoes & Lemony Dill Dressing
There is nothing better than the taste of tomato perfectly ripened in the summer months in Indiana. Whether you’re picking them up at your local farmer’s market or from your trusted grocer, you’ll know an in-season tomato when you taste one. You can always bite into a fresh tomato, but when you can roast them at high heat and their sugars caramelize and their skin breaks down, you can elevate that sweet and simple flavor to something much more complex. Pair it with something peppery and crunchy like arugula, and a vibrant lemon dressing, you’ll strike gold at the Fourth of July party, baby shower, or just-for-fun get together.
With our Arugula Salad with Roasted Cherry Tomatoes & Lemony Dill Dressing, you tie a lot of incredible elements together. The fresh and bright taste of dill blends beautifully with the crisp tangy flavor of lemon. With subtle notes of basil and mustard, the zesty herbaceous flavor balances the smooth and sweet flavor of your oven-roasted tomatoes. Add your green, peppery component with Arugula and you have a recipe that elevates your at-home chef to professional chef!
To make this salad into an entrée, try adding some shrimp seasoned with our Black Garlic Sea Salt or chicken breast seasoned with our Mediterranean Rub!
Servings: 4
Ingredients:
Salad:
- 1 bunch of arugula, washed, dried, and torn
- Parmesan cheese, shaved for topping
Lemony Dill Dressing:
- ½ cup olive oil
- ¼ cup lemon balsamic vinegar or lemon juice
- 1 tsp Dijon mustard
- 1 TBSP s.a.l.t sisters Lemony Dill Dip
Roasted Cherry Tomatoes:
- 1 cup cherry tomatoes, halved
- 1 TBSP olive oil
- 1 tsp balsamic vinegar
- ½ tsp s.a.l.t sisters Blend
Directions:
- Preheat the oven to 375°F (190°C). Line a bar pan with parchment paper. In a mixing bowl, toss the cherry tomatoes with olive oil, balsamic vinegar, and s.a.l.t sisters Blend. Spread the tomatoes on the prepared bar pan and roast in the preheated oven until they are very tender and slightly browned, stirring occasionally, about 20–30 minutes.
- In a small mixing bowl, whisk together olive oil, lemon balsamic vinegar or lemon juice, Dijon mustard, and Lemony Dill Dip until well blended.
- Place the torn arugula in a serving bowl or on a large serving platter. Drizzle with the prepared dressing and toss to coat evenly. Arrange the roasted cherry tomatoes evenly over the dressed arugula. Top with shaved Parmesan cheese.
Enjoy your Arugula with Roasted Cherry Tomatoes and Lemony Dill Dressing, a simple yet sophisticated salad that's perfect for any occasion!