Baby Arugula and Tomato Salad with Pomegranate Seeds

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As the blooms are bursting from the earth and the trees with color and life after a long winter and cold spring, it seems fitting to serve a colorful and vibrant salad that is bursting with fresh rich flavors. Zesty tomatoes and lemon contrast beautifully with sweet, tart and juicy pomegranate seeds and crisp slices of red onion in this salad. Homemade bread croutons help to soak up any excess dressing, and when added just before serving the salad, add a pleasant crunchy contrast to the other components of the salad. The arugula is silky and peppery, and the whole plate is an explosion of pure joy.

In a rush to prepare the rest of the dinner, my plating skills here do not at all do this lovely salad justice, but I promise you, your taste buds are in for a treat with only basic preparation time needed to produce this Italian-inspired salad that I served up with a pasta dish.

Baby Arugula and Tomato Salad with Pomegranate Seeds

Recipe by Lisa Turner Cuisine: Italian Published on June 19, 2019 Colorful, vibrant and zesty Italian-style salad with fresh arugula, cherry tomatoes, pomegranate seeds and homemade bread croutons Preparation: 10 minutes Print this recipe Ingredients: 2 small rolls or slices of crusty bread (whole wheat or gluten-free if desired) 3 tablespoons olive oil juice from 1 lemon (3 tablespoons) 1 teaspoon coconut or cane sugar 1/8 teaspoon Tabasco or other hot sauce, or to taste 5 oz (140 g) baby arugula small handful of fresh parsley, trimmed and chopped 14 oz (400 g) cherry tomatoes, halved 1 small red onion, cut into thin strips 1/2 cup pomegranate seeds sea salt and fresh cracked black pepper to taste Instructions: Cut the rolls or bread slices into small cubes. Heat a frying pan with a few teaspoons of olive oil over medium-low heat. When hot, add the cubed bread to the pan and toast, tossing often, until lightly browned and crisp. Remove from the pan and set aside. In a small bowl, whisk together 3 tablespoons of olive oil, lemon juice, sugar and Tabasco sauce and add a little salt and black pepper. In a medium bowl, toss the arugula and parsley with the tomatoes, onion and pomegranate seeds. Pour the vinaigrette over the vegetables and gently toss to combine. Serve on individual plates with a scattering of the toasted bread pieces. Makes 4 servings

Other refreshing salads to enjoy from Lisa's Vegetarian Kitchen:
Cannellini Bean and Grape Tomato Salad with Lemon Dressing and Rosemary-Garlic Infused Olive Oil
Classic Greek Salad Revisited
Dressed Up Kale Salad
Fig Salad with Fresh Basil, Arugula, Goat Cheese and a Pomegranate Vinaigrette

Audio Accompaniment: Synapse by Organit

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