Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

Ripe, meaty tomatoes star in this salad.

Carolyn Malcoun
Recipe by Cooking Light July 2014

Gallery

Brian Woodcock; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 4 teaspoons olive oil, minced garlic, and anchovy paste in a skillet over medium heat 1 minute. Add fresh breadcrumbs; cook 1 1/2 minutes. Combine 2 teaspoons olive oil, arugula, and balsamic vinegar. Top with sliced tomatoes, kosher salt, and breadcrumbs.

    Advertisement

Nutrition Facts

95 calories; fat 7.2g; saturated fat 1g; sodium 120mg.
Advertisement
Advertisement