Arugula, Basil, and Mint Salad with Sun-Dried Tomato Vinaigrette

Preparation info

  • Serves


    • Difficulty


Appears in

Back to Square One

By Joyce Goldstein

Published 1992

  • About

This salad is an ideal first course, but can make a lovely light lunch if you omit the pecorino, add some sliced fennel, and serve with a thick round of goat cheese that has been dipped in a coating of bread crumbs and chopped mint and baked at 350 degrees until hot and creamy, 8 to 10 minutes.


Sun-Dried Tomato Vinaigrette

  • ¼ cup mild olive oil such as Sasso
  • ¼ cup virgin olive oil
  • ¼



For the vinaigrette, whisk together the oils, vinegar, tomatoes, and herbs in a bowl. Season to taste with salt and pepper. To serve, combine the arugula, herbs, tomatoes, and fennel, if using, in a bowl, and toss with enough vinaigrette to coat. Top with the pecorino cheese.