Easy Cherry Tomato Arugula Salad

This cherry tomato arugula salad makes a great side dish or appetizer. The sweetness of the cherry tomatoes complements the peppery bitterness of the arugula to create a delicious, simple Italian salad.

Isn’t this just the best time of year to enjoy fresh, local produce? Farmers’ markets are bursting with variety, and it’s hard not to get excited about all the delicious possibilities.

Growing up, I was always surrounded by backyard gardens, and not much has changed!

Today, I’ve got a peach and apple tree, a herb garden, a vegetable patch, plenty of berries, a few different types of grape vines, garlic (thanks to my dad ♥), and a few kiwi vines that, well… have no fruit. But hey, there’s always next year, right?

One thing I never run out of is arugula! Did you know that arugula, also called rocket, takes just forty days to go from seed to harvest?

I like to plant arugula twice each summer, about three weeks apart, so I can enjoy two harvests. I love picking the younger, tender leaves- they’re perfect for this quick and easy salad.

It’s such a joy to make this cherry tomato arugula salad using fresh ingredients straight from my backyard. 

Trust me, you won’t believe how simple this is!

Ingredients

• Arugula: A leafy green with a peppery, slightly bitter flavor. 
• Cherry tomatoes: I like to use Sweet 100s, as well as red, yellow, and orange cherry tomatoes. Any variety works.
• Fresh Basil: Fragrant herb with a sweet, slightly peppery flavor.
• Extra virgin olive oil: If possible, use a high-quality oil that adds a fruity flavor.
• Balsamic vinegar: A dark, richly flavored vinegar that adds a sweet-tart taste.
• Salt and pepper: Basic seasonings to enhance the natural flavors of the salad.

How to make

I have included amounts for the ingredients, but truly, no recipe is required.

• Prep the arugula: Give the arugula a quick rinse under cold water, then pat it dry with a clean tea towel. If you’ve got a salad spinner, now’s the time to put it to work! You’ll need about 5 ounces (140 grams) of arugula, which is roughly 6½ cups. No need to be exact-just a good handful or two.
• Halve the cherry tomatoes: Give those cherry tomatoes a quick rinse, pat them dry, and then slice them in half. This helps them mix perfectly with the arugula and soak up all the dressing goodness. You’ll need a couple of handfuls, which is about 1½ to 2 cups.

• Make the dressing: In a small bowl, whisk together ¼ cup of extra virgin olive oil and 1 tablespoon of balsamic vinegar. Season with a pinch of salt-super simple! If you like a bit of extra flavor, feel free to add a sprinkle of black pepper, too.

• Combine the salad: Now, you’ve got options! If you want a pretty presentation, spread the arugula and cherry tomatoes out on a large platter and drizzle the dressing over the top. Or, if you prefer, toss everything together in a big bowl. Either way, you’ll end up with a beautifully dressed salad. I like to top off my salad with a few hand-torn basil leaves.
• Adjust seasonings: Give the salad a quick taste, and if it needs a little something extra, add more salt or pepper to your liking. Then, dig in and enjoy!

Variations

Looking to switch things up? Here are some of my favorite ingredients to give this salad a different texture and flavor. Feel free to mix and match based on what you have on hand or what you’re in the mood for!

• Creaminess: Add some shaved Parmesan or crumbled feta.
• Crunch: Toss in a handful of toasted hazelnuts, almonds or pine nuts. For a nut-free version, try sunflower or roasted pumpkin seeds.
• Tanginess: Squeeze a bit of fresh lemon juice over the salad for a burst of flavor. A drizzle of balsamic glaze is also great. 
• Hearty add-ons: To make it more filling, add grilled chicken, avocado slices, a few slices of prosciutto, or cooked legumes like chickpeas or lentils.

Tips

• Fresh is best: Use the freshest arugula and cherry tomatoes you can find- it really makes a difference in flavor.
• Dry your greens: Make sure your arugula is dry before tossing it in the salad. Wet leaves can make the dressing watery.
• Taste as you go: Give the salad a quick taste before serving, and adjust the seasoning if needed. A little more salt or a squeeze of lemon can make all the difference.
• Don’t overdress: Start with a little dressing and add more if needed. You can always add more, but you can’t take it away!

FAQ

Serving suggestions

• Light lunch: Fantastic when paired with garlic knots or a slice of Italian focaccia.
• Perfect side: For a balanced dinner, serve it alongside grilled chicken, baked cod fish, or your favorite Italian stuffed shells recipe.
• Topping twist: Use it as a topping for bruschetta or pizza to add a fresh, peppery bite.
• Picnic ready: Pack it up for a picnic or potluck-it’s always a hit and travels well.

Whatever you choose, this salad is sure to be a fresh and flavorful addition to your meal!

Easy arugula salad recipes

Recipe origins

I am sure you all have so many food memories associated with your childhood, I hope all of them are great!

Growing up in an Italian household meant our backyard was always full of fresh produce, thanks to my dad’s love of gardening. Cherry tomatoes and arugula were staples, often making an appearance alongside veal scallopini. 

I have to admit, arugula wasn’t always my favorite- it took me a while to appreciate its peppery flavor. But now? I can’t get enough of it! Funny how our tastes change as we grow up.

I hope you enjoy this healthy arugula tomato salad this summer as much as my family does!  

Easy cherry tomato recipes

★★★★★ If you have made this tomato salad with arugula, I would love to hear about it in the comments below and be sure to rate the recipe!

Recipe

I originally published this post on July 29, 2017, and republished it on August 9, 2024, with updated content, photos and a video. Thanks for sharing.