Crisp, refreshing, and bursting with vibrant flavors, this arugula and tomato salad is the perfect blend of peppery greens, sweet tomatoes, and creamy avocado. The crunch of toasted pine nuts and the richness of Parmesan cheese elevate the texture, while a light dressing of olive oil and rice vinegar ties everything together. Whether served as a side dish or a standalone meal, this salad is a quick and effortless way to enjoy fresh, wholesome ingredients.
Ingredients Overview
Each ingredient in this salad contributes to its well-balanced flavor and texture. Arugula is the backbone of this dish, offering a peppery bite that pairs beautifully with the juicy sweetness of cherry tomatoes. The nuttiness of pine nuts enhances the overall depth of flavor, while Parmesan cheese adds a sharp, salty contrast.
Avocado provides a creamy, buttery element that balances the crispness of the greens and nuts. The dressing, made with grapeseed or olive oil and rice vinegar, lightly coats the ingredients without overpowering their natural flavors. Seasoned with a touch of salt and freshly ground black pepper, this salad is simple yet full of character.
For variations, pine nuts can be swapped for walnuts or almonds, while balsamic vinegar can replace rice vinegar for a deeper, slightly sweeter dressing. If Parmesan isn’t available, crumbled feta or goat cheese can be excellent alternatives.
Step-by-Step Preparation
Prepping the Ingredients
Proper preparation ensures the best texture and flavor in every bite. Start by washing and drying the arugula thoroughly to keep it crisp and fresh. A salad spinner works best for removing excess water, preventing the leaves from wilting too soon.
Cherry tomatoes should be halved evenly to release their natural juices without making the salad watery. Pine nuts can be lightly toasted in a dry pan over medium heat for 2–3 minutes to enhance their flavor and add extra crunch.
Assembling the Salad
For even distribution of flavors, begin by placing the arugula in a large mixing bowl. Add the halved cherry tomatoes, toasted pine nuts, and grated Parmesan cheese. Drizzle with olive oil and rice vinegar, ensuring each ingredient is lightly coated. Using tongs or clean hands, toss gently to combine while maintaining the delicate structure of the arugula leaves.
When seasoning, start with a small amount of salt and freshly ground black pepper, then adjust to taste. A light seasoning enhances the natural flavors without overpowering them.
Adding the Final Touches
Avocado slices should be added last to prevent them from breaking apart or browning too quickly. Gently place the slices on top of the assembled salad, allowing their creamy texture to complement the crisp greens and juicy tomatoes.
For an extra layer of flavor, consider garnishing with fresh basil, a sprinkle of lemon zest, or a drizzle of balsamic glaze for a subtle sweetness.
Recipe Tips & Frequently Asked Questions
How to keep arugula fresh and crisp before assembling the salad:
Store arugula in a breathable container lined with a paper towel to absorb excess moisture.
The best way to store avocados and prevent them from browning too quickly:
Squeeze fresh lemon or lime juice over cut avocado and store it in an airtight container.
Adjusting the dressing for a more tangy, sweet, or savory profile:
Add a teaspoon of honey for sweetness or a splash of Dijon mustard for extra depth.
Can I make this salad ahead of time?
Yes, but add avocado and dressing just before serving to maintain freshness.
What can I use instead of pine nuts?
Walnuts, almonds, or sunflower seeds make great substitutes.
Can I substitute a different cheese for Parmesan?
Yes, crumbled feta, goat cheese, or Pecorino Romano work well.
How can I make this salad more filling?
Add grilled chicken, shrimp, quinoa, or chickpeas for extra protein.
What to Serve With This Recipe
This arugula and tomato salad pairs wonderfully with a variety of main dishes. Serve it alongside grilled chicken, seared salmon, or shrimp for a protein-packed meal. It also complements roasted vegetables, grain bowls, or crusty bread with a drizzle of olive oil.
For a more substantial dish, use this salad as a base for a grain bowl with quinoa or farro, or wrap it in a whole-grain tortilla for a refreshing lunch on the go.
Storage and Reheating Tips
To maintain the salad’s freshness, store any undressed leftovers in an airtight container in the refrigerator for up to one day. If preparing in advance, keep the dressing separate and add it just before serving.
If the salad has already been dressed, refreshing it with a handful of fresh arugula and a quick toss can help bring back its crispness. However, avocado is best added fresh, as it may turn brown if stored for too long.
With its vibrant flavors, crisp textures, and effortless preparation, this arugula and tomato salad is a staple for any occasion. Whether enjoyed as a light lunch, a side dish, or part of a larger meal, it brings freshness and versatility to the table. Experiment with different toppings, dressings, and proteins to make it your own and enjoy the simplicity of this flavorful salad.
Ingredients
1 large avocado, peeled, pitted, and sliced
4 cups young arugula leaves, rinsed and dried
1 cup cherry tomatoes, halved
¼ cup pine nuts
¼ cup grated Parmesan cheese
2 tablespoons grapeseed or olive oil
1 tablespoon rice vinegar
Salt and freshly ground black pepper, to taste
Instructions
In a spacious lidded bowl, combine the arugula, halved cherry tomatoes, pine nuts, Parmesan cheese, oil, and vinegar. Sprinkle with salt and freshly ground black pepper to season. Secure the lid and give the bowl a gentle but thorough shake, allowing the ingredients to mix evenly and absorb the flavors.
Portion the salad onto serving plates, ensuring each dish gets a balanced combination of ingredients. Arrange the avocado slices on top, adding a creamy contrast to the crisp greens and juicy tomatoes. Serve immediately and enjoy this fresh, flavorful salad.
Arugula and Tomato Salad Recipe
Ingredients
- 1 large avocado peeled, pitted, and sliced
- 4 cups young arugula leaves rinsed and dried
- 1 cup cherry tomatoes halved
- ¼ cup pine nuts
- ¼ cup grated Parmesan cheese
- 2 tablespoons grapeseed or olive oil
- 1 tablespoon rice vinegar
- Salt and freshly ground black pepper to taste
Instructions
- In a spacious lidded bowl, combine the arugula, halved cherry tomatoes, pine nuts, Parmesan cheese, oil, and vinegar. Sprinkle with salt and freshly ground black pepper to season. Secure the lid and give the bowl a gentle but thorough shake, allowing the ingredients to mix evenly and absorb the flavors.
- Portion the salad onto serving plates, ensuring each dish gets a balanced combination of ingredients. Arrange the avocado slices on top, adding a creamy contrast to the crisp greens and juicy tomatoes. Serve immediately and enjoy this fresh, flavorful salad.
