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Low-Carb

Heirloom Tomato & Arugula Salad

Bursting with fresh summer flavors and colors, this Heirloom Tomato & Arugula Salad makes a perfect side for outdoor dining on warm-weather days.

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This savory, refreshing salad is the perfect accompaniment to almost any al fresco meal. Use heirloom tomatoes in a variety of colors, shapes, and sizes.

More Simple Summer Recipes

Heirloom Tomato & Arugula Salad Recipe

Servings
6

Ingredients

  • 1 English cucumber
  • 1 Tbs. red wine vinegar
  • ¼ cup olive oil
  • ½ cup coarsely chopped basil leaves
  • 2 lb. heirloom tomatoes
  • 4 cups baby arugula leaves, loose
  • 2 medium yellow bell peppers, cored and sliced into ¼-inch-thick strips
  • ¼ tsp. coarse sea salt
  • ½ tsp. coarse black pepper
  • ½ cup crumbled feta cheese

Preparation

  1. Peel cucumber, halve lengthwise, and scoop out seeds with spoon. Chop cucumber, and combine in food processor with vinegar and oil. Purée until smooth. Add basil, and pulse until basil is chopped into small pieces, but not completely combined. Season with salt and pepper, and set aside.
  2. Core tomatoes and quarter. Spread arugula on large serving platter, and add tomatoes and bell peppers on top. Drizzle with dressing. Sprinkle with sea salt and pepper. Sprinkle with feta cheese and toss before serving.

Nutrition Information

  • Calories 160
  • Carbohydrate Content 11 g
  • Cholesterol Content 11 mg
  • Fat Content 12 g
  • Fiber Content 2 g
  • Protein Content 4 g
  • Saturated Fat Content 3 g
  • Sodium Content 223 mg
  • Sugar Content 6 g