{"id":19159,"date":"2016-08-01T05:00:16","date_gmt":"2016-08-01T12:00:16","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=19159"},"modified":"2019-10-18T12:07:15","modified_gmt":"2019-10-18T19:07:15","slug":"tomato-and-arugula-salad","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=19159","title":{"rendered":"Tomato and Arugula Salad"},"content":{"rendered":"

All those fresh summer vegetables in one salad.<\/strong><\/span><\/p>\n

Don’t you just love the taste of arugula? The peppery taste is delicious mixed with tomatoes and I love it on sandwiches in place of lettuce or saut\u00e9ed a little bit and put into an omelette.<\/p>\n

This salad was another idea I had one night when faced with a refrigerator full of vegetables and a brand new package of arugula and after looking on the internet I found others had beaten me to the punch or should I say, recipe. I used Bobby Flay’s Vinaigrette recipe but my own farm truck list of ingredients for the salad.<\/p>\n

There’s nothing better than summer tomatoes and over the 4th of July, my son Paul brought a ton (not actually a ton) of tomatoes to me; so many he made 6 pints of roasted salsa that we can enjoy through the summer. I’m thinking when my husband is in the pool and wants a snack I can go pop open a jar of salsa and serve it to him pool side with some chips (not homemade of course).<\/p>\n

I’ve gotten where I only buy English cucumbers, that is unless I can get the small pickling type. I love the deep ridges in the English cucumbers and they don’t have as many seeds on the inside and they looked so pretty in this salad.<\/p>\n

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So, if you are visiting a farmer’s market or even your grocery and see some really good tomatoes and these other ingredients, give this salad a try, I know you will like it. You could add some grilled chicken to the salad and have dinner in one dish.<\/p>\n

BLAST FROM THE PAST:<\/strong><\/span> It Isn’t Always About The Food <\/a>— is a blog I wrote about my husband doing dinner for me one night. At the time I was still working at Williams Sonoma and he cooked dinner. His cooking skills have come a long way since then; all I remember is that was one delicious meal.<\/p>\n

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Garden ripe tomatoes and avocado. The green tomatoes got fried for my Green Tomato Stack recipe.<\/p>\n

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I needed the avocado to ripen over night so I put it in a paper bag with some ripe bananas. The gas the bananas put off help to ripen avocados.<\/p>\n

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I have a spice toaster to toast my cumin seeds in. If you don’t have put put the seeds in a small dry skillet for 1-2 minutes.<\/p>\n

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Mix the tomatoes, cucumbers, onion, peppers and cilantro together.<\/p>\n

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Add in as much arugula as you want. I had some baby spinach also that I added. You can either mix it in or serve the tomato mixture on top of the greens.<\/p>\n

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Peel and pit the avocado then run under cold water for a second or two. Add to the salad.<\/p>\n

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When ready to serve, drizzle on some of the salad dressing and toss real good to coat everything. Serve immediately.<\/p>\n

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Tomato and Arugula Salad<\/div>\t
2016-07-12 07:44:13<\/div>
Farm truck ingredients and a lime honey vinaigrette.<\/div>\t
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Ingredients<\/div>\t\t\t
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  1. 3-4 large red tomatoes, cut into 1\" cubes<\/li>\t\t\t\t
  2. 1 large avocado, cut into 3\/4\" cubes<\/li>\t\t\t\t
  3. 1 English cucumber, cut in half then slices 1\/8\" thick<\/li>\t\t\t\t
  4. 1 red onion, 1\/2\" dice<\/li>\t\t\t\t
  5. 1 -2 red, orange or yellow bell peppers (I had the mini ones) cut into strips<\/li>\t\t\t\t
  6. 2-3 jalape\u00f1os, thinly sliced<\/li>\t\t\t\t
  7. 1\/2 c. cilantro leaves<\/li>\t\t\t\t
  8. 1 small bag baby arugula<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Dressing<\/div>\t\t\t
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    1. 1\/4 c. fresh lime juice<\/li>\t\t\t\t
    2. 2 Tbsp. rice wine vinegar<\/li>\t\t\t\t
    3. 1 Tbsp. honey<\/li>\t\t\t\t
    4. 1 Tbsp. cumin seeds, lightly toasted<\/li>\t\t\t\t
    5. 1\/4 c. chopped fresh cilantro leaves<\/li>\t\t\t\t
    6. 1\/4 c. olive oil<\/li>\t\t\t\t
    7. 1\/4 c. vegetable oil<\/li>\t\t\t\t
    8. salt and freshly ground pepper<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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      Instructions<\/div>\t\t\t
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      1. When you peel your avocado and dice it, if you will run it under cold water and drain it will not turn dark as quick.<\/li>\t\t\t\t
      2. Cut up the tomatoes, avocados, cucumbers, peppers, onions and peppers.<\/li>\t\t\t\t
      3. Mix up the dressing refrigerate until ready to toss the salad.<\/li>\t\t\t\t
      4. When ready to serve add in the arugula with the tomatoes and toss with enough of the dressing to coat the vegetables.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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        Dressing<\/div>\t\t\t
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        1. Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste. Do not use a blender to make this vinaigrette. -- Recipe for dressing Bobby Flay<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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          Notes<\/div>\t\t\t
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          1. I used about 8 of the mini peppers in different colors. You can also put the arugula on a plate and top with the tomato\/cucumber mixture.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
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