Warm Arugula Tossed with Diced Red Onion and Tomato

Name: Warm Arugula Tossed with Diced Red Onion and Tomato
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 large bunches (½ pound) arugula, trimmed, washed, and dried (see Preparation); 2 large plum tomatoes; 3 tablespoons cider vinegar; 2 teaspoons brown sugar; ¼ teaspoon salt, or to taste; 1 medium-large red onion cut in ½-inch dice (1 cup); 3 tablespoons full-flavored olive oil (or 1½ tablespoons each imported walnut oil and olive oil, for variation); 3 tablespoons full-flavored olive oil (or 1½ tablespoons each imported walnut oil and olive oil, for variation); 3 tablespoons full-flavored olive oil (or 1½ tablespoons each imported walnut oil and olive oil, for variation)

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

This brilliantly colored first course is light and simple, but unusual enough to pave the way for an elegant meal. Although the few ingredients must be prepared just before serving, cooking time is under 4 minutes.

Ingredients

2 large bunches (½ pound) arugula, trimmed, washed, and dried (see Preparation)
2 large

Europe
Americas
United States
Italy
France
Greece
New York City
Starter
Mediterranean
Vegan
Gluten-free

Method

Cut or tear arugula in large mouthful-sized pieces. Place a tomato on a fork and hold directly in gas flame, turning until skin bubbles and splits, about 15 seconds. Repeat. (Alternatively, drop tomatoes into boiling water and let water return to a full boil; lift out immediately and run cold water over them.) Peel and halve crosswise; squeeze out seeds, then cut out ste