Three ingredients. Arugula, fresh mozzarella, and tomato. Drizzled with olive oil. No vinegar, no herbs, no seasoning beyond what is already there. The arugula is peppery enough, the mozzarella is mild enough, and the tomato ties them together. This is the one we make when the tomatoes are actually worth eating — which, in June, they are.
A bed of arugula, tomato slices over it, mozzarella pieces over that, and olive oil on top. Five minutes. When there are only three ingredients, the quality of each one is everything.
Tips for Making Arugula and Fresh Mozzarella Salad
Use the best tomatoes you can find
In summer, a ripe garden tomato makes this salad. In winter, cherry or grape tomatoes are usually better than out-of-season slicing tomatoes.
Slice them thick enough to have presence on the plate. Thin tomato slices disappear under the mozzarella.
Drizzle the olive oil generously
Good olive oil carries the whole dish here. Use one you like the taste of on its own. A fruity, mild oil or a peppery one, either works.
Drizzle right before serving. The arugula wilts quickly once dressed.
Arugula and Fresh Mozzarella Salad
Total Time: 5 minutes
Yield: Serves 1
Diet: Omnivore, Vegetarian
Description
Simple, fresh, and perfect for a summer lunch or light dinner. This arugula salad comes together in minutes.
Ingredients
Units
- 2 cups (473 ml) fresh, washed arugula
- 3 slices Mozarella
- 3 slices tomatoes
Instructions
- Place a bed of arugula and arrange tomatoes over it.
- Add mozzarella pieces over the tomatoes.
- Drizzle with olive oil and enjoy.
Notes
- For a richer flavor, use fresh burrata instead of mozzarella.
- Add a squeeze of lemon juice for brightness and acidity.
- To keep the arugula crisp, add the dressing just before serving.
- Prep Time: 5 minutes
Category: Side Dish
Method: No-Cook
Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5
- Sodium: 100
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 15
- Fiber: 2
- Protein: 10
- Cholesterol: 20
Frequently Asked Questions
Should I add vinegar?
You can. A few drops of aged vinegar work well. But the recipe does not call for it, and the salad stands on its own without acid. The arugula has enough bite.
What kind of mozzarella should I use?
Fresh mozzarella, the soft kind in water or whey. Not the low-moisture block mozzarella used for pizza. Fresh mozzarella is creamy and mild and melts into the olive oil.
Can I add anything else?
You can. Toasted pine nuts, a squeeze of lemon, or prosciutto all work. But the recipe is designed as a three-ingredient salad. Sometimes less is better.
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The post Arugula and Fresh Mozzarella Salad appeared first on Honest Cooking and Travel.
