Tomato Salad With Arugula Pesto And Beans 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.

ARUGULA SALAD WITH PESTO VINAIGRETTE

Steps:

• Arrange tomatoes and artichoke hearts over a bed of arugula. Whisk together the vinegar and pesto and drizzle over the salad.

BAKED TOMATOES WITH ARUGULA PESTO

Steps:

• Preheat the oven to 425 degrees. Oil a baking dish that will snugly accommodate the tomatoes. Core the tomatoes, and season with salt and pepper. Place a spoonful of pesto into each core.
• Place in the oven and bake for 20 minutes, until the surface of the pesto is just beginning to color. Remove from the heat. Serve warm.

ARUGULA SALAD WITH CANNELLINI BEANS

Steps:

• Heat the olive oil in a large skillet over medium heat; cook the garlic in the hot oil about 1 minute. Add the tomatoes, wine, sage, and thyme; increase the heat to medium-high and simmer 2 to 3 minutes. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through, 3 to 4 minutes.
• Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.

PESTO MARINATED TOMATO & ARUGULA CAPRESE SALAD

Steps:

• Drain tomatoes and pour into a small mixing bowl.
• To make the pesto, place 2 tablespoons of the pine nuts, garlic, basil, olive oil, cheese, salt and pepper in the bowl of a food processor and process for 15 seconds. Scrape sides of bowl and process until smooth. Transfer to a measuring cup. Gently stir 2 tablespoons of the pesto into the tomatoes, cover and set aside or refrigerate until ready to serve.
• To serve, toss tomatoes in salad bowl with mozzarella and arugula and garnish, if desired, with additional pesto, remaining toasted pine nuts and shaved cheese.

TOMATO SALAD WITH ARUGULA PESTO AND BEANS

Steps:

• In a food processor, blender or mortar and pestle, grind together the pine nuts and garlic.
• Add the arugula and then the cheese, creating as smooth a paste as possible.
• Gradually add the olive oil, thinning to the consistency you desire. Season with salt.
• Slice tomatoes into wedges or halves, or leave them whole, depending on their size, and arrange on four individual plates. Place 1/4 of the arugula pesto in the center of each plate. Sprinkle a small handful of beans around the outside.

TOMATO, CHICKPEA, AND ARUGULA SALAD

Steps:

• Dividing evenly between 2 airtight containers, layer arugula, scallions, chickpeas, tomatoes, and walnuts; cover, and refrigerate up to overnight.
• In 2 more airtight containers, divide vinegar and oil for vinaigrette; season with salt and pepper. Cover and store at room temperature. To serve, shake vinaigrette in containers to combine; pour over salads, and toss.