Tomato Salad With Arugula Pesto And Beans Recipes

ARUGULA SALAD WITH CANNELLINI BEANS

This is a quick and delicious warm salad that can be either a light lunch, or a side dish to a nice steak or pork chop dinner.

Provided by Kim's Cooking Now

Categories Salad Green Salad Recipes Arugula Salad Recipes

Time 23m

Yield 4

Number Of Ingredients 11

Arugula Salad with Cannellini Beans image

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.

Nutrition Facts : Calories 466.1 calories, Carbohydrate 71.2 g, Cholesterol 4.4 mg, Fat 9.5 g, Fiber 1.3 g, Protein 23.1 g, SaturatedFat 1.8 g, Sodium 245.3 mg, Sugar 3 g

Ingredients

2 tablespoons olive oil
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
3 tablespoons white wine
1 teaspoon dried sage
1 teaspoon dried thyme
1 (15 ounce) can cannellini beans, drained and rinsed
2 tablespoons chopped fresh basil
salt and pepper to taste
3 cups arugula
¼ cup shaved Parmesan cheese

ARUGULA AND TOMATO SALAD

Provided by Food Network Kitchen

Categories appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 7

Arugula and Tomato Salad image

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.

Ingredients

8 campari or other cocktail tomatoes, quartered
1 pint yellow and/or orange cherry tomatoes, halved
1 teaspoon aged balsamic vinegar, plus more for drizzling
Kosher salt and freshly ground black pepper
5 ounces baby arugula (about 8 cups)
1 teaspoon extra-virgin olive oil, plus more for drizzling
Shaved parmesan cheese, for topping

TOMATO SALAD WITH ARUGULA PESTO AND BEANS

Provided by Karen Baar

Categories easy, quick, weekday, salads and dressings, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

Tomato Salad With Arugula Pesto And Beans image

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.

Nutrition Facts : @context http, Calories 368, UnsaturatedFat 24 grams, Carbohydrate 14 grams, Fat 32 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 752 milligrams, Sugar 8 grams

Ingredients

1/3 cup pine nuts, toasted and cooled
2 large cloves garlic
2 large bunches arugula (about 4 packed cups)
1/2 cup grated Asiago cheese
1/4 to 1/2 cup olive oil
1 teaspoon salt, or more to taste
2 pounds multicolored tomatoes
1/4 pound green or yellow string beans, trimmed and blanched

ARUGULA PESTO

To most people, pesto means one thing: pesto Genovese, the famous and fabulous basil paste from the Italian Riviera. But there are sauces made with copious amounts of other herbs or greens not destined for pasta. They aren't called pestos, yet that's what they are - all made by grinding herbs and other ingredients to a paste, then thinning out and enriching with oil. This dish is inspired by one found in southern Italy. This sauce, like other forms of pesto, is all pungent with garlic. In addition to serving this vibrant pesto with pasta, it can be used with grains - risottos made with rice, barley, or wheat - and as a topping for tomatoes. It's great on its own, spooned onto a thick slice of country bread. Don't use a sharp olive oil with this, or it will overwhelm the arugula.

Provided by Martha Rose Shulman

Categories easy, quick, condiments

Time 10m

Yield Makes about 2/3 cup

Number Of Ingredients 6

Arugula Pesto image

Steps:

Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When they are chopped and adhering to the sides, stop the machine, scrape down the sides of the bowl and add the walnuts. Turn on the machine, and process until they are finely ground. Scrape down the bowl again, and add the arugula and the salt. Pulse until the arugula is finely chopped, then turn on the machine and run while you slowly drizzle in the olive oil. When the mixture is smooth, stop the machine, scrape down the sides and process for another 30 seconds or so. Scrape out into the bowl of a mortar and pestle. Grind the mixture with the pestle for a smoother texture. Work in the cheese and combine well.

Nutrition Facts : @context http, Calories 851, UnsaturatedFat 67 grams, Carbohydrate 8 grams, Fat 86 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 511 milligrams, Sugar 2 grams

Ingredients

2 garlic cloves, cut in half, green shoots removed
2 heaped tablespoons shelled walnuts
4 ounces arugula, stemmed, washed and dried 2 cups leaves, tightly packed
1/2 teaspoon salt
1/3 to 1/2 cup extra virgin olive oil, as needed
1/3 to 1/2 cup freshly grated Parmesan, to taste

TOMATO SALAD WITH RED BEANS

This colorful tomato salad is bulked up with red or pink beans. But it's not a bean salad with tomatoes; it's a tomato salad with beans. I added celery to the mix for its crunchy texture, which is nice against both the juicy tomatoes and the soft beans, and because I love its herbal, crisp and refreshing flavor.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings

Time 10m

Yield 6 servings

Number Of Ingredients 11

Tomato Salad With Red Beans image

Steps:

Cut tomatoes into wedges. If tomatoes are very large, cut wedges in half across the middle. In a large bowl, toss tomatoes with salt, beans, celery, garlic, feta, mint, vinegar and olive oil. Mixture will become quite juicy quickly if tomatoes are ripe.
Line a platter or plates with arugula and arrange rusks or toasted bread on top. Use 2 pieces of bread per serving. Top with tomatoes and juices. Garnish with additional feta and mint, and serve.

Nutrition Facts : @context http, Calories 166, UnsaturatedFat 8 grams, Carbohydrate 18 grams, Fat 10 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 666 milligrams, Sugar 8 grams

Ingredients

2 pounds ripe sweet tomatoes, preferably a combination of red, green and yellow heirlooms
Fleur de sel or coarse sea salt
1 1/2 cups cooked red or pink beans (1 15-ounce can, drained and rinsed)
1/2 cup finely diced celery
1 small garlic clove, puréed in a mortar and pestle or put through a press
2 ounces crumbled feta (about 1/2 cup), plus additional for garnish
2 tablespoons chopped fresh mint, plus additional for garnish
2 tablespoons sherry vinegar
1/4 cup extra-virgin olive oil
3 to 4 cups baby arugula (optional)
12 barley rusks or 12 small but fairly thick slices toasted whole wheat country bread

BAKED TOMATOES WITH ARUGULA PESTO

As readers of this column know, I love putting tomatoes and arugula together. Here's another great combination.

Provided by Martha Rose Shulman

Categories quick, appetizer, side dish

Time 20m

Yield Serves six

Number Of Ingredients 4

Baked Tomatoes With Arugula Pesto image

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.

Nutrition Facts : @context http, Calories 80, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 327 milligrams, Sugar 3 grams

Ingredients

6 medium or large ripe, firm tomatoes
Salt
freshly ground pepper to taste
6 tablespoons arugula pesto (1/2 recipe)

ARUGULA SALAD WITH TOMATOES

Plum-tomato wedges join a baby-arugula salad that features Mediterranean accents, including briny Kalamata olives and sweet green peppers.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 9

Arugula Salad with Tomatoes image

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.

Nutrition Facts : Calories 209 g, Fiber 2 g, Protein 2 g, SaturatedFat 3 g, Sodium 469 g

Ingredients

2 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil
2 cups baby arugula
1 pound plum tomatoes, cut into wedges
1/4 cup drained baby green peperoncini
1/2 cup Kalamata olives, pitted
1/2 red onion, thinly sliced
1/8 teaspoon coarse salt
Freshly ground pepper

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Tomato Salad With Arugula Pesto And Beans Recipes

ARUGULA SALAD WITH CANNELLINI BEANS

This is a quick and delicious warm salad that can be either a light lunch, or a side dish to a nice steak or pork chop dinner.

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