Matts Bow Tie Arugula Tomato Salad Recipes

ARUGULA AND TOMATO SALAD

Steps:

• Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
• Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.

TUNA CAKES WITH ARUGULA-TOMATO SALAD

Steps:

• In a bowl, stir together Dijonnaise, lemon zest and juice, and pickle. Add tuna, carrot, and 1/4 cup panko; stir until well combined. Season to taste. Form into 4 firmly packed patties, each about 1 inch thick. Coat in remaining 3/4 cup panko, pressing it into patties with your hands to adhere.
• Heat oil in a large cast-iron or nonstick skillet over medium until shimmering. Add cakes and cook, flipping once, until crisp and golden brown on both sides, about 10 minutes total. Transfer to a wire rack; let cool slightly.
• Meanwhile, lightly drizzle arugula and tomatoes with oil, tossing to coat; season to taste. Serve cakes warm over arugula-tomato salad, with lemon wedges alongside.

BOW-TIE PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook the bow-tie pasta at a boil until tender yet firm to the bite, about 12 minutes; drain.
• Quickly rinse the cooked pasta in cold water to stop it from continuing to cook; drain.
• Mix the cooled pasta, broccoli, tomatoes, sliced green onions, celery, red bell pepper, and green bell pepper in a large bowl.
• Gently stir the salad dressing, Parmesan cheese, sugar, basil, and salt in a bowl until evenly mixed.
• Pour the salad dressing mixture over the pasta mixture; gently toss to coat evenly.
• Refrigerate 3 hours to overnight before serving.

ARUGULA AND TOMATO SALAD

Steps:

• Pick over the arugula leaves and discard any tough stems. Rinse and drain the leaves well. Pat them dry. Place the arugula, tomatoes, onion and parsley in a salad bowl.
• Place the vinegar in a small bowl. Add salt and pepper. Start beating while gradually adding the oil. Pour the sauce over the salad, toss and blend well.

TOMATO-BOW TIE SALAD

Steps:

• Boil pasta in salted water until al dente. Drain.
• Combine dressing mix, vinegar, water and oil.
• Add tomatoes, scallions and cheese.
• Pour mix over cooled pasta.
• Chill at least 1 hour.

SUN-DRIED TOMATO BOW TIE SALAD

Steps:

• Cook pasta ala dente and drain.
• Add remaining ingredients and stir gently.
• Chill.
• NOTE: I have also made this salad using diced pepperoni (about 1/2 cup) in place of the chicken.
• If you use the full 2 cups of chicken it is a great main dish salad, or if you prefer you can omit meat altogether and have it as a side salad.
• If your store carries two sizes of the bottled dressing, use the bigger size.
• I don't have any on hand at the moment to check the ounces.
• Sometimes I also add diced green pepper.

TOMATO AND ARUGULA SALAD

Steps:

• Pick over the arugula and discard any tough stems. In a large salad bowl add the tomatoes, arugula, onions, garlic, basil, vinegar, salt and pepper and olive oil. Toss well and serve.

ARUGULA SALAD WITH TOMATOES

Steps:

• Whisk vinegar and oil in a bowl until emulsified. Put arugula, tomatoes, peperoncini, olives, and onion into another bowl. Drizzle with dressing; toss to combine. Season with the salt and pepper.

HEIRLOOM TOMATO SALAD WITH NECTARINES, AVOCADO, AND ARUGULA

Steps:

• Whisk oil and vinegar together in a bowl.
• Place the sliced tomatoes on a platter and drizzle with about half of the vinaigrette and sprinkle with a pinch of regular salt. Place half the arugula on top of the tomatoes, then add the nectarine and avocado slices. Add the balance of the arugula and gently toss ingredients with the balance of the vinaigrette. Sprinkle with flaky sea salt and more pepper.

MATT'S BOW TIE ARUGULA TOMATO SALAD

Steps:

• Place pasta in large bowl. Add rest of ingredients and toss. Serve at room temp.