Southern Italian Cherry Tomato Salad

1. 1

   Put ice water in a large bowl , then set a colander inside.

2. 2

   Wash the arugula, gently pick off the leaves from the thicker stems, and put in the colander from Step 1.

3. 3

   Add the mesclun and wait a while to chill.

4. 4

   Cut the cherry tomatoes into fourths.

5. 5

   Drain the water from the leaves from Step 2 and transfer to a plate.

6. 6

   Then top with the cherry tomatoes.

7. 7

   Sprinkle with extra virgin olive oil, then top with herbed salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.