This salad uses two of my favorite things. Arugula and roasted tomatoes. Grape tomatoes work well here, but in a pinch, plum tomatoes quartered, work as well. Either way, the roasted tomatoes sweetness, balances the peppery arugula. Save the oil from the roasting pan for the base of the dressing. The arugula will wilt as a result of the warm tomatoes. Serve as a side dish with brunch or as a salad course with dinner.
Preheat oven to 400F
1 pint red grape tomatoes (or 4 plum )
5 TExtra Virgin Olive Oil (I like a robust peppery cultivar)
1/2 t Kosher or Sea Salt
Fresh cracked pepper (any Epices de Cru peppercorns work here)
Toss tomatoes with 2 T of the olive oil and 1/4tsp salt and pepper to taste. Put on baking sheet, and roast for about 25 minutes, or until tomatoes burst. Cool. Pour juice from baking sheet into a bowl with remaining salt,
1 T Pure White Balsamic Vinegar, or White Vinegar
1/2 tsp sugar (less if using White Balsamic)
and remaining olive oil. Whisk with fork to emulsify
Toss tomatoes and dressing with
6 c arugula (baby or wild if available)
I change it up for a lunch salad, using crumbled Feta