Tomato Basil Salad

Name: Tomato Basil Salad
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 6 ounces (170 grams) arugula; 4 ounces (110 grams) Tuscanini Sundried Tomatoes, sliced finely; 4 ounces (110 grams) fresh mozzarella, cubed; about 10–15 basil leaves, cut in a fine chiffonade; 2 tablespoons salted chopped pistachios (optional); 3 tablespoons Tuscanini Olive Oil; 1 and 1/2 tablespoons Tuscanini Balsamic Vinegar; 1 teaspoon grainy mustard; 1/2 teaspoon Haddar Salt; 1/4 teaspoon pepper; 1/2 teaspoon Pereg Garlic Powder

Michal Frischman July 5, 2023

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This is a perfect simple salad to add to a heavier meal. It comes together in minutes, and just tastes fresh and interesting even though it’s so easy. I also love having something that can check my dairy box even if I decide not to leave a milchig oven on over Yom Tov.

30m 6

Easy Vegetarian Pescatarian Gluten Free Low Carb No Refined Sugar Dairy

Contains: Dairy

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Ingredients

Salad

6 ounces (170 grams) arugula
4 ounces (110 grams) Tuscanini Sundried Tomatoes, sliced finely
4 ounces (110 grams) fresh mozzarella, cubed
about 10–15 basil leaves, cut in a fine chiffonade
2 tablespoons salted chopped pistachios (optional)

Dressing

3 tablespoons Tuscanini Olive Oil
1 and 1/2 tablespoons Tuscanini Balsamic Vinegar
1 teaspoon grainy mustard
1/2 teaspoon Haddar Salt
1/4 teaspoon pepper
1/2 teaspoon Pereg Garlic Powder

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basil dairy salad fresh herbs Michal Frischman milchige Shavuos tomato salad tomatoes

Directions

Whisk the oil, vinegar, mustard, and spices until well combined.

Mix the arugula, basil, mozzarella cubes, and tomatoes and dress

immediately before serving.
Top with pistachios if desired.

Description:
Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Felicia Perretti.

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Tomato Basil Salad

Michal Frischman

Family Table by Mishpacha Magazine

Recipe Description:

Ingredients

Salad

6 ounces (170 grams) arugula
4 ounces (110 grams) Tuscanini Sundried Tomatoes, sliced finely
4 ounces (110 grams) fresh mozzarella, cubed
about 10–15 basil leaves, cut in a fine chiffonade
2 tablespoons salted chopped pistachios (optional)

Dressing

3 tablespoons Tuscanini Olive Oil
1 and 1/2 tablespoons Tuscanini Balsamic Vinegar
1 teaspoon grainy mustard
1/2 teaspoon Haddar Salt
1/4 teaspoon pepper
1/2 teaspoon Pereg Garlic Powder

Directions

Step 1 - Prepare the Dressing

Whisk the oil, vinegar, mustard, and spices until well combined.

Step 2 - Prepare the Salad

Mix the arugula, basil, mozzarella cubes, and tomatoes and dress

immediately before serving.
Top with pistachios if desired.

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Tomato Basil Salad

Directions

Prepare the Dressing

Prepare the Salad

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