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This is a perfect simple salad to add to a heavier meal. It comes together in minutes, and just tastes fresh and interesting even though it’s so easy. I also love having something that can check my dairy box even if I decide not to leave a milchig oven on over Yom Tov.
6 ounces (170 grams) arugula
4 ounces (110 grams) Tuscanini Sundried Tomatoes, sliced finely
4 ounces (110 grams) fresh mozzarella, cubed
about 10–15 basil leaves, cut in a fine chiffonade
2 tablespoons salted chopped pistachios (optional)
3 tablespoons Tuscanini Olive Oil
1 and 1/2 tablespoons Tuscanini Balsamic Vinegar
1 teaspoon grainy mustard
1/2 teaspoon Haddar Salt
1/4 teaspoon pepper
1/2 teaspoon Pereg Garlic Powder
Whisk the oil, vinegar, mustard, and spices until well combined.
Mix the arugula, basil, mozzarella cubes, and tomatoes and dress immediately before serving.
Top with pistachios if desired.
Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.
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