Since I began my Hungry Lady Salad series on social media earlier this year, I’ve been getting requests for all kinds of dressing recipes. Speaking of this series, you can watch more about my mission with this series HERE. For full recipe videos, make sure you’re following me on Facebook and Youtube!
I’ve been getting lots of requests for a Creamy Balsamic Dressing in particular, so I figured it was time to oblige. This salad is a flavor BOMB.
I love tomatoes in all ways, whether they are fresh, roasted, or blistered in a saute pan like they are here. The flavor concentrates, the texture softens, and just a bit of heat allows them to stay fresh in your refrigerator for a lot longer than they would fresh.
Watch Me Make My Arugula + Blistered Tomato Salad with Creamy Balsamic Dressing
How To Make My Arugula + Blistered Tomato Salad with Creamy Balsamic Dressing
Step 1. Heat olive oil in pan. Add tomatoes for 1-2 minutes to start blistering.
Step 2. Sprinkle with the salt and pepper and cook for 3-5 more minutes.
Step 3. Set aside.
Step 4. Add arugula to a large serving bowl, followed by white beans, shallot and finally blistered tomatoes.
Step 5. Drizzle with the creamy balsamic dressing and finish with a large pinch of truffle salt, if using.
Step 6. Enjoy!
What Else Can I Use?
- If arugula isn’t your thing, Tuscan kale and swiss chard are good swaps.
- I love the creaminess of white beans in this salad, if you don’t care for them swap in chickpeas. You can also simply leave them off for a lighter salad.
- If you like grains in your salads, quinoa is a good add in this and will soak up the delicious dressing nicely.
- Fresh thyme is called for in the dressing. If you don’t have any, you can omit it or use half the amount of dried without a substantial change to the flavor.
- I list truffle salt here as an optional finisher to this salad. It is absolutely optional, but adds such a nice touch to the salad so go ahead and skip this step if you can’t get your hands on some.
This Arugula + Blistered Tomato Salad with Creamy Balsamic Dressing is special because:
It is so quick to make!
It is filling and satisfying, making a great lunch on its own or superb side with a grilled steak for dinner.
The creamy balsamic dressing is a crowd favorite and incredibly easy to whip up – just throw the ingredients into a blender!
It is a great way to enjoy your tomatoes, especially if they are almost past their prime.
Want to explore new ways with tomatoes?
If you make my Arugula + Blistered Tomato Salad with Creamy Balsamic Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
Arugula + Blistered Tomato Salad with Creamy Balsamic Dressing (Vegan, Gluten Free)
Arugula + Blistered Tomato Salad:
- 1 Tablespoon olive oil
- 2 cups cherry Tomatoes
- Kosher salt
- Fresh cracked black pepper
- 6-8 cups arugula washed and spun dry
- 1 15 oz. can white beans drained and rinsed
- 1 large shallot sliced thin
- Truffle salt optional, for finishing
Creamy Balsamic Dressing:
- 1 clove garlic minced
- 1 tsp Dijon mustard
- 1/4 cup Balsamic vinegar
- ¼ cup Olive oil
- 1/4 cup mayonnaise
- 3 sprigs of fresh thyme leaves removed
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper
- Heat olive oil in a medium pan over medium-high heat. Add the tomatoes and let them sit in the pan for 1-2 minutes to start blistering.
- Sprinkle with the salt and pepper and shake the pan back and forth to coat tomatoes. Continue to cook 3-5 minutes until skin starts to shrink and tomatoes are charred on all sides.
- Add arugula to a large serving bowl.
- Add white beans, shallot, and blistered tomatoes to the arugula.
- Drizzle with the creamy balsamic dressing and finish with a large pinch of truffle salt, if using.