Tomato & Arugula Salad
Tomato & Arugula Salad

The first signs of Arugula in Spring is always, to me, a harbinger of good things to come. Arugula aptly referred to as Rocket is a beautiful green that has a spicy, peppery, woody flavour.

Arugula Salad Essentials

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Organic Arugula
4 Seasons Farm
den Haan Greenhouses



3-4c fresh baby arugula, washed and stems trimmed
3/4 c juliet roma tomatoes, washed and quartered
Zest from 1 lemon
1/3c grated parmesan cheese
freshly ground white pepper
sea salt


2 tbsp olive oil
2 tbsp lemon juice


1/2 loaf sour dough bread (day old), cut into bite size chunks
1-2 tbsp olive oil
Zest from one lemon
1/8c parmesan cheese
4-5 sprigs fresh thyme, leaves separated from stem
sea salt
freshly ground white pepper



Pre-heat a convection oven to 400F.

Place bread chunks in a small bowl. Drizzle olive oil evenly over bread. Toss to coat.

Add lemon zest and toss. Add Parmesan and toss.

Remove thyme leaves from stems add to bread mixture. Season with sea salt and freshly ground white pepper. Mix evenly.

Bake in oven till lightly browned 4-6 min. Toss croutons and let rest in pan to crisp.


In a small bowl, whisk together olive oil and lemon juice. Toss to combine.

Place the arugula and tomatoes in large bowl and sprinkle with lemon zest, toss to coat.

Add tomatoes and Parmesan to the greens, tossing everything lightly.

Add the dressing by the teaspoon until the arugula is lightly dressed.

Add croutons Season with salt and pepper, to taste.

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