Best Roasted Tomato And Arugula Salad Recipes

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ROASTED TOMATO, ARUGULA AND MOZZARELLA SALAD



Roasted Tomato, Arugula and Mozzarella Salad image

Provided by Patrick and Gina Neely : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 7

4 plum tomatoes, cut in 1/2 and seeded
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
One 5-ounce box baby arugula
One 8-ounce package baby mozzarella balls, drained
1/4 cup chiffonade basil leaves
Balsamic vinegar

Steps:

  • Preheat the oven to 450 degrees F.
  • Add the tomatoes to a shallow 2-quart casserole dish in a single layer.
  • Toss the tomatoes with the oil, and salt and pepper, to taste. Make sure the tomatoes are cut side up after tossing. Roast until the tomatoes are extremely tender, about 35 to 40 minutes. Remove them from the oven and keep warm.
  • In a large salad bowl, toss the arugula, mozzarella balls, basil and the warm tomatoes along with any juices from the dish. Drizzle with some good balsamic and season with salt and pepper, to taste.

BACON, ARUGULA, TOMATO AND ROASTED CORN SALAD



Bacon, Arugula, Tomato and Roasted Corn Salad image

Provided by Cooking Channel

Time 45m

Yield 4 servings

Number Of Ingredients 9

3 thick slices bacon, cut crosswise into lardons (1/2-inch chubby pieces)
3 ears corn, shucked
2 pounds mixed colors and sizes heirloom tomatoes
Kosher salt and freshly ground black pepper
1 healthy-size sprig fresh thyme
4 teaspoons white wine vinegar
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
6 cups baby arugula or other baby lettuces (about 8 ounces)

Steps:

  • Preheat the oven to 450 degrees F.
  • Put the bacon in a small skillet and cook over medium heat until rendered and just crisp and not black, about 8 minutes. Transfer to a paper towel to drain. Reserve some of the bacon fat.
  • Brush the corn lightly with the bacon fat and put on a baking sheet. Roast the corn, turning once or twice, until the some of the kernels get a little burnished, 15 to 20 minutes. Cool. (Alternatively, the corn can be cooked on a hot grill for about 10 minutes).
  • Dice and chunk up the tomatoes - it's kind of great if they aren't all uniform. Put the pieces into a big salad bowl and season with salt and pepper. Don't be shy - tomatoes come alive with salt and pepper. Strip the leaves off the thyme sprigs right into the tomatoes. Toss together lightly and set aside to get juicy.
  • Whisk the vinegar, mustard, 1/4 teaspoon salt and some pepper in bowl. Gradually whisk in the olive oil to make a smooth dressing.
  • Slice the kernels off the cobs add to the salad with the bacon. Add the arugula, season with salt and pepper and toss lightly to combine. Serve.

MUSHROOM AND THYME RISOTTO CAKES WITH ROASTED TOMATO AND ARUGULA SALAD



Mushroom and Thyme Risotto Cakes with Roasted Tomato and Arugula Salad image

In order to be kosher when served with meat, the risotto in these cakes is dairy-free. It gets its creaminess exclusively from the starchy rice, so it's important to cook it slowly, stirring continuously, to release as much starch as possible. If you don't need to avoid dairy, you could replace half the vegetable oil with melted unsalted butter and stir in 1/2 cup grated Parmesan cheese with the mushrooms and thyme for extra flavor.

Provided by Andrew Friedman

Yield Serves 6 as a first course or light lunch

Number Of Ingredients 14

3/4 cup plus 3 tablespoons vegetable oil
3 large cloves garlic, minced
12 ounces white mushrooms, thinly sliced
1 1/4 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 cups chicken stock or low-sodium chicken broth
1 medium Spanish onion, finely diced
1 1/4 cups arborio rice (12 ounces)
1/2 cup dry white wine
1/4 cup fresh thyme leaves
1 cup plus 2 tablespoons all-purpose flour
3 eggs, lightly beaten
1 1/2 cups plain bread crumbs
Accompaniment: Roasted Tomato and Arugula Salad

Steps:

  • In large heavy sauté pan over moderate heat, heat 3 tablespoons oil until hot but not smoking. Add 1/2 of garlic and sauté until softened, about 2 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and sauté until mushrooms begin to give off liquid, about 5 minutes. Transfer to colander and let drain until ready to use.
  • In medium saucepan over low heat, bring stock to simmer. Cover and keep simmering.
  • In large heavy pot over moderate heat, heat 1/4 cup oil until hot but not smoking. Add onion and remaining garlic and sauté until softened, about 4 minutes. Add rice and sauté 4 minutes.
  • Add wine and cook, stirring constantly, until absorbed, about 2 minutes. Stir 1/2 cup simmering stock into rice and cook, stirring constantly, until absorbed. Continue cooking and adding stock, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes. (You will have about 1 cup stock left over.)
  • Remove from heat and stir in drained mushrooms, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cool to room temperature, then refrigerate, covered, until cold, about 4 hours. (Risotto can be made ahead and refrigerated, covered, up to 24 hours.)
  • Preheat oven to 250°F.
  • Transfer 1 cup flour, eggs, and bread crumbs to 3 separate shallow bowls. Stir 1/4 teaspoon salt and 1/4 teaspoon pepper into flour. Stir remaining 1/4 teaspoon salt and 1/4 teaspoon pepper into bread crumbs.
  • Stir remaining 2 tablespoons flour into risotto, then, using wet hands, shape into 12 (1/2-inch-thick) patties.
  • In heavy large sauté pan over moderate heat, heat 1/4 cup oil until hot but not smoking. Working in batches of 4 and adding 2 tablespoons oil after each batch, dredge cakes in flour (tapping off excess), then egg (letting excess drip off), then bread crumbs, and fry until golden brown, about 2 minutes per side. Keep warm in oven while frying remaining batches.
  • Serve warm with salad.

ROASTED TOMATO AND ARUGULA SALAD



Roasted Tomato and Arugula Salad image

Provided by Andrew Friedman

Categories     Salad     Tomato     Appetizer     Vegetarian     Lunch     Arugula     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 as a starter or accompaniment

Number Of Ingredients 7

1 cup olive oil
1 large clove garlic, minced
1 1/4 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
12 large plum tomatoes, halved lengthwise and seeded
2 tablespoons balsamic vinegar
2 1/2 cups (loosely packed) arugula

Steps:

  • Preheat oven to 250°F. Line large rimmed baking sheet with foil.
  • In large bowl, stir together olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Dip tomato halves into oil, shake off excess, and arrange on baking sheet, cut sides down. Roast until skins are wrinkled and beginning to brown, about 2 hours. (Tomatoes can be roasted ahead and refrigerated, covered, up to 2 days. Bring to room temperature before using.)
  • In large bowl, whisk together remaining 1/2 cup olive oil, vinegar, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Add arugula and tomatoes and toss to coat.

ROASTED FINGERLING AND TOMATO SALAD WITH GREEN BEANS AND ARUGULA



Roasted Fingerling and Tomato Salad with Green Beans and Arugula image

Roasted potatoes are perfectly suited to summer when tossed with peppery arugula to offset their richness. Served warm or at room temperature, this salad is a substantial side that can double as a light lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 13

5 garlic cloves
1/2 cup extra-virgin olive oil
1 1/2 pounds Russian banana fingerling potatoes, halved lengthwise
1 pint cherry tomatoes
4 stems fresh thyme
Coarse salt and freshly ground pepper
3 ounces green beans
2 cups baby arugula
2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon minced fresh thyme
1/2 shallot, minced
1/3 cup extra-virgin olive oil

Steps:

  • Make the salad: Preheat oven to 375 degrees. Puree garlic and oil in a blender until smooth. Toss with potatoes, tomatoes, and thyme on a rimmed baking sheet. Season with salt and pepper. Bake until potatoes are golden and tender, about 30 minutes. Let cool slightly.
  • Prepare an ice-water bath. Cook green beans in a large pot of boiling salted water until bright green and just tender. Transfer to ice-water bath. When cool, drain beans in a colander.
  • Make the dressing: Combine vinegar, mustard, thyme, and shallot in a small bowl. Add oil in a slow, steady stream, whisking until emulsified.
  • Toss potato mixture, beans, and arugula with dressing. Season with salt and pepper. Serve immediately or at room temperature.

ROASTED CHERRY TOMATO AND ARUGULA PASTA SALAD



ROASTED CHERRY TOMATO AND ARUGULA PASTA SALAD image

Categories     Salad     Pasta     Tomato     Vegetable     Side

Yield 4 servings

Number Of Ingredients 8

2 cups chifferini or pipe pasta
1 lb. ripe baby Italian plum tomatoes, halved lengthwise
5 T olive oil
2 cloves garlic, sliced
2 T balsamic vinegar
2 pieces sun-dried tomato, drained and chopped
pinch of sugar, to taste
1 handful arugula

Steps:

  • 1. Preheat oven to 375. Meanwhile, cook pasta according to instructions. 2. Arrange halved tomatoes cut side up in a roasting pan. Drizzle with olive oil and sprinkle with garlic, salt & pepper. Roast for 20 min., turning once. 3. Put remaining oil in a large bowl with vinegar, sun-dried tomatoes, sugar, and salt & pepper. Drain the pasta and add it to the bowl. Stir well to mix. 4. Add roasted tomatoes and mix gently. Before serving, add chopped arugula and toss lightly.

HERB SEARED SANDDABS WITH WARMED ARUGULA AND FIRE ROASTED TOMATO SALAD



Herb Seared Sanddabs with Warmed Arugula and Fire Roasted Tomato Salad image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 18

12 (2 ounce) sanddab fillets (sole or flounder fillets may be substituted)
1/2 cup white wine
1/2 garlic clove, minced
1 tablespoon olive oil
1/4 cup fresh-squeezed lemon juice
1/2 cup flour
1 teaspoon salt
1 tablespoon fresh cracked peppercorns, medium-fine grind (pink, green, and black)
1/2 cup coarsely chopped fresh herbs, rinsed and completely dry (dill, thyme, basil, chives, parsley)
1/2 cup butter
1 cup grilled or roasted tomatoes, see recipe
1/2 cup extra virgin olive oil, plus extra for basting tomatoes
4 bunches fresh arugula, rinsed, with stems removed
1/4 cup finely diced sweet tri-colored bell peppers
2 tablespoons balsamic vinegar
1 tablespoon honey
Salt and pepper
1 lemon, thinly sliced

Steps:

  • To prepare the fish: Trim, rinse, and pat dry sanddab fillets and place in bowl. Mix white wine, garlic, olive oil, and lemon juice and gently toss with sanddabs. Cover and marinate for 30 minutes in refrigerator. Mix flour, salt, cracked peppercorns, and fresh herbs together and set aside.
  • To roast tomatoes and prepare salad: Seed 2 large fresh tomatoes, slice 1/2-inch thick, baste with olive oil, and grill over open flame. Cool and coarsely chop into 1/2-inch chunks. Mix together tomatoes, arugula, and tri-colored peppers, and set aside. Whisk together 1 cup olive oil, vinegar and honey, add salt and pepper, to taste. Heat dressing slowly in small saucepan and keep warm.
  • To cook the fish: Dredge marinated fillets in flour-herb mixture to coat completely. Brown butter in a skillet over medium-high heat and saute fillets for about 2 minutes per side. Remove from pan to individual serving plates and keep warm.
  • To serve: Toss salad with warmed dressing, arrange on top of sanddabs. Spoon small amount of remaining dressing around plate and garnish with lemon slices. Serve immediately.

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