Tomatoes roasted with a mixture of fresh herbs and olive oil are the star in Arugula and Tomato Salad. These tantalizing beauties are served atop peppery arugula and surrounded by briny Kalamata olives and delicate fresh Mozzarella cheese. It’s all finished with a luscious, slightly sweet while still tangy Balsamic Dressing.
- 8 plum (Roma or Italian) tomatoes
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon fresh thyme leaves
- 1 1/2 teaspoons kosher salt, divided
- 1/4 cup + 4 teaspoons extra virgin olive oil, divided use
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon chopped garlic
- 8 cups baby arugula leaves
- 8 ounces fresh buffalo mozzarella
- 1/2 cup pitted Kalamata (or other type) black olives, cut in half if large
- Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
- Cut tomatoes in half crosswise. Trim bottoms so they can sit upright. Gently squeeze out seeds.
- Place tomatoes, cut side up, on prepared baking sheet. Sprinkle with rosemary, thyme and 1 teaspoon of the salt. Drizzle 4 teaspoons of olive oil over the tomatoes.
- Roast for 45 minutes. Set aside to cool.
- While tomatoes are roasting, prepare the dressing: in a jar with a fitted lid, whisk together the balsamic vinegar, garlic, remaining 1/2 teaspoon salt and 1/4 cup olive oil. Add fresh ground pepper to taste. Cover and store in the refrigerator for at least 30 minutes. Bring to room temperature before using.
- When ready to serve the salad, toss some of the dressing with the arugula, salt and pepper; arrange on a large serving platter.
- Top with roasted tomatoes, roasted side up.
- Gently cut cheese into slices (and then cut in half if large) and arrange around the tomatoes on the arugula.
- Sprinkle with olives and drizzle with more dressing.
- Season with more salt and pepper as needed.
Make ahead: Tomatoes can be roasted earlier in the day and kept at room temperature until serving. Balsamic dressing can be made several days ahead and stored in a closed jar in the refrigerator.