Arugula Tomato Salad

This is a great September recipe based on a recipe from The original recipe uses corn on the cob instead of carrots.

Arugula Tomato Salad



  • 1/2 cup plus 1 teaspoon olive oil
  • ¼ cup balsamic vinegar
  • 3 tablespoons chopped fresh basil
  • 2 plum tomatoes halved, seeded, diced
  • 2 large garlic cloves minced
  • ¾ teaspoon minced fresh rosemary or ½ teaspoon dried


  • 3/4 cup carrot cut into 1/2" cubes
  • 8 cups arugula about 4 ounces
  • 4 plum tomatoes quartered
  • ¼ cup pecans toasted
  • Shaved Parmesan cheese


Roasted Carrots

  1. Preheat broiler. Toss cubed carrot with 1 teaspoon oil. Sprinkle with salt and pepper. 

  2. Spread carrots out on a sheet pan and roast at 400 F until crisp-tender and golden brown in spots, turning frequently. Remove from pan to cool more rapidly.

Make Dressing

  1. Whisk ½ cup oil, vinegar, basil, diced tomatoes, garlic and rosemary in small bowl until well blended. Season to taste with salt and pepper.

Assemble Salad

  1. Add arugula, quartered tomatoes, carrots and pecans to a large salad bowl. Season with salt and pepper.

  2. Toss salad with enough dressing to coat evenly.

  3. Garnish salad with shaved Parmesan cheese and serve.

Recipe Notes