Tomato Salad With Cucumbers Arugula And Sardines Recipes

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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.

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 CUCUMBERS, ARUGULA, AND SARDINES

Serve with crusty bread to sop up the juices.

Yield Makes 4 to 6 servings

Number Of Ingredients 10



Tomato Salad with Cucumbers, Arugula, and Sardines image

Steps:

  • Combine cucumber, tomatoes, onion, parsley, arugula, mint, and all but 2 pieces sardines in large bowl; toss to combine.
  • Place reserved sardines in medium bowl; mash with fork until smooth. Whisk in oil and lemon juice. Season dressing with salt and pepper; mix into salad. Transfer to serving bowl; sprinkle with lemon peel.

1 cucumber, quartered lengthwise, thinly sliced crosswise
1 1/4 pounds tomatoes, seeded, diced
1/2 medium onion, cut into thin rings
1/2 cup chopped fresh Italian parsley
1/2 cup coarsely chopped arugula
2 tablespoons chopped fresh mint
8 oil-packed sardines, drained, diced
1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons grated lemon peel

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