Tomato, Arugula and Cheese Salad Calories

Feta is a popular choice for Tomato, Arugula and Cheese Salad because its salty, crumbly texture balances juicy tomatoes and peppery greens. Goat cheese or shaved Parmesan also works, though each gives the salad a different flavor.

A simple olive-oil and lemon dressing is a good match for Tomato, Arugula and Cheese Salad. Whisk them together with black pepper, then taste before adding salt because feta and other cheeses can already be salty.

You can prep Tomato, Arugula and Cheese Salad ahead, but keep the washed, dried arugula, tomatoes, cheese and dressing separate. Combine everything shortly before serving; cut tomatoes and dressing make the leaves wilt faster.

To keep Tomato, Arugula and Cheese Salad from getting soggy, dry the arugula completely, cut the tomatoes shortly before serving, and add salt and dressing at the end. If the tomatoes are very juicy, remove some seeds.

Yes, baby spinach can replace arugula in Tomato, Arugula and Cheese Salad, but the result will taste milder and less peppery. Watercress is another option if you want to keep a sharper, leafy flavor.

Tomato, Arugula and Cheese Salad is best eaten soon after it is dressed, since tomatoes release liquid and arugula wilts. Refrigerate leftovers in a covered container and aim to eat them by the next day.

Tomato, Arugula and Cheese Salad pairs well with grilled chicken, fish, or crusty bread. For a more substantial meal, add chickpeas or a boiled egg; their mild flavors complement the tangy cheese and peppery greens.

Yes, Tomato, Arugula and Cheese Salad is a vegetable-forward choice that also provides some protein and calcium from the cheese. A lemon-and-olive-oil dressing keeps it simple without covering up the fresh ingredients.

Yes, cherry tomatoes work well in Tomato, Arugula and Cheese Salad. Halve them so their juice and sweetness mingle with the arugula and cheese; if they are especially juicy, add them just before serving.