Arugula Salad with Summer Tomatoes and Mozzarella


Arugula Salad with Summer Tomatoes and Mozzarella



Serves 2

  • 2 large handfuls of arugula
  • 1 plum, pit removed and sliced into wedges
  • 1 small heirloom tomato, sliced into wedges
  • 1 handful cherry tomatoes, stems removed and cut in half
  • 1 ball of fresh mozzarella, about 4 ounces, torn into bite-sized pieces
  • 1 teaspoon chives, minced
  • A few leaves of fresh basil
  • Aged white balsamic vinegar or regular aged balsamic vinegar
  • Olive oil
  • Sea salt
  • Black pepper


In two individual salad bowls, divide the arugula, creating a layer at the bottom of each bowl. Top the bowls with the plum, tomato, mozzarella, chives, and basil, dividing all ingredients equally between the two. Right before serving, drizzle each salad with some balsamic vinegar and olive oil, and finish with a pinch of sea salt and black pepper.

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