I needed a simple, light salad to lead into a lemon pasta dish. The fresh ingredients of this salad work so well together, and yet could each stand on their own. The flavors are very satisfying, all without leaving you overstuffed or overwhelmed for the next course.
Ingredients
- 6 On the Vine Tomatoes
- 1 Package Fresh, Small Mozzarella Balls
- 1 bag of Arugula
- Balsamic Glaze
- Garlic Olive Oil, spritzer
- Pine Nuts
- Pesto (optional)
- Salt & Pepper
Cover each salad plate with a generous amount of arugula. Spray the greens lightly with garlic olive oil. Slice the tomatoes, about 1 inch thick, and place three slices on each plate. Sprinkle the salad with a few pine nuts, salt and pepper. If you have it available, tab a small amount of pesto on each tomato. Next, drizzle a balsamic glaze across each plate, going back and forth over the tomatoes and greens. Finally, place three mozzarella balls on each plate.
A Party in My Pantry 