Roasted Tomato and Arugula Salad

Tomato Arugula Salad

Roasted Tomato Arugula Salad

Salad Ingredients to serve 8:

  • 8 oz. Arugula
  • Balsamic Vinaigrette (see below)
  • Oven Roasted Tomatoes (see below)

Balsamic Vinaigrette


  • 1/2 cup olive oil
  • 2 T balsamic vinegar
  • 1 garlic clove, minced
  • salt & pepper to taste


Whisk together the ingredients, or combine in a shaker and shake vigorously.

Oven-Roasted Tomatoes


  • 1 lb tomatoes (I used small tomatoes from Trader Joes. You can also use grape or medium sizes)
  • olive oil (start with 2 T and add more if needed to coat all the tomatoes)
  • 2-3 garlic cloves, peeled and thinly sliced
  • several branches of thyme
  • a few sprigs of rosemary
  • salt (I use Kosher) and freshly cracked pepper


Preheat the oven to 325°F

    1. Pour the olive oil into a shallow baking dish or pan (preferably not a pan made of aluminum). Add the garlic, thyme, rosemary and salt and pepper.
    2. Cut the tomatoes in half horizontally (you can remove the stems if you prefer – I did not.) Toss the tomatoes with the oil and seasonings and then lay them cut side down in the dish.

Bake for 2 hours, until the tomatoes are completely softened and wilted and start to wrinkle. Depending on the tomatoes, they may take longer to cook.

Salad Assembly:

Toss the arugula with the dressing and divide on plates. Top with the roasted tomatoes.

Make it Gr8!

I added a piece of fresh mozzarella on the arugula and put the roasted tomatoes on top of the mozzarella. This made it colorful and added creamy deliciousness!

Gr8 Do-Ahead Tip!

The tomatoes will keep for about five days in the refrigerator. They can also be frozen for up to six months.


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