Name: Chunky Tomato and Black Olive Salad
Yield: Makes 2 Servings
Ingredients: 4 large plum tomatoes, cored, cut into 3/4-inch pieces; 1/3 cup brine-cured black olives (such as Kalamata) , pitted, halved; 1/3 cup very thinly sliced red onion; 2 tablespoons extra-virgin olive oil; 1 tablespoon balsamic vinegar; 1 large bunch arugula, stems trimmed, cut into wide ribbons

Fresh-tasting and colorful, this salad would go well with pizza bianca or calzones. It would also be delicious tossed with penne for a quick pasta salad.

Recipe information

Yield
Makes 2 Servings

Ingredients

4 large plum tomatoes, cored, cut into 3/4-inch pieces

1/3 cup brine-cured black olives (such as Kalamata) , pitted, halved

1/3 cup very thinly sliced red onion

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

1 large bunch arugula, stems trimmed, cut into wide ribbons

Preparation

Combine tomatoes, black olives and onion in medium bowl. Add olive oil and balsamic vinegar; toss to blend well. Season salad to taste with salt and pepper. Mix in arugula and serve.