Arugula, Tomato and Basil Salad Calories

A simple olive oil and lemon dressing suits arugula, tomato and basil salad because it brightens the tomatoes without masking the herbs. Balsamic vinegar is another good option; add the dressing right before serving to keep the greens from wilting.

Yes, you can wash and dry the ingredients ahead, but keep them separate or undressed in the refrigerator. Chop the tomatoes and add the dressing shortly before serving, since salt and acid draw out liquid and soften the arugula.

Arugula naturally has a peppery, sometimes bitter flavor, which can become more noticeable in mature or older leaves. Choose young, fresh leaves and balance their sharpness with ripe tomatoes and a little olive oil.

Arugula, tomato and basil salad pairs well with grilled chicken, fish, or meat, as well as pasta and crusty bread. Its fresh, peppery flavor also balances richer dishes such as pizza or creamy pasta.

Yes, mozzarella makes the salad milder and creamier, while feta adds a saltier, tangier flavor. Add either cheese just before serving, and taste before adding extra salt because feta is already quite salty.

Keep the leaves completely dry and wait to add the dressing and salt until serving. Cut the tomatoes at the last minute, too; once salted or dressed, they release juice that can soften the arugula.

Yes, but fresh basil gives arugula, tomato and basil salad a brighter aroma and softer texture. If using dried basil, use a small amount and mix it into the dressing first so it can rehydrate slightly.

Yes, it can be eaten during pregnancy when the arugula, tomatoes and basil are washed thoroughly under running water and handled with clean utensils. Prepare it fresh and refrigerate any leftovers promptly.

Yes, it can fit into a weight-loss meal because its vegetables add volume and a fresh side dish without a heavy dressing. A generous amount of oil, cheese or croutons can make the finished salad more filling and energy-dense.