Tested till perfect Tomato and Arugula Salad

Tomato and Arugula Salad

When tomatoes are at their seasonal best, this simple salad showcases all their glory. For interest, use different colours of tomatoes, such as red, green (such as zebras), yellow and orange.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2004

Recipe4 out of 5 based on 5 ratings.
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  • Portion size 6


  • 1 cup 1cupthinly sliced sweet onionsweet onions, (such as Vidalia or white)
  • 2 tbsp 2tbspextra-virgin olive oil
  • 4 tsp 4tspwhite wine vinegar
  • 1 tsp 1tspDijon mustard
  • 1 1clove garliccloves of garlic, minced
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 Pinch 1Pinchgranulated sugar
  • 1 1bunch arugula, separated
  • 4 4large tomatotomatoes, sliced
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In small bowl, pour 2 cups (500 mL) warm water over onion; let stand for 30 minutes. Drain and pat dry.

In separate small bowl, whisk together oil, vinegar, mustard, garlic, salt, pepper and sugar; add onion and toss to coat.

Spread arugula on platter; top with tomatoes then onion and any dressing.

Nutritional Information Per serving: about

cal 81 pro 2g total fat 5g sat. fat 1g
carb 9g fibre 2g chol 0mg sodium 125mg

% RDI:

calcium 5 iron 7 vit A 13 vit C 47
folate 20
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