Arugula, Tomato, Olive & Mozzarella Salad
While we were visiting Croatia last month, we were blown away by the deliciousness of the tomatoes and arugula (which grows wild on the island of Vis, along with garlic and asparagus). A simple salad we enjoyed for lunch one afternoon included cherry tomatoes, wild arugula, local green olives, freshly made mozzarella and olive oil. While I didn't make the dish shown above (the top-rated Karijola Cafe in Vis did), I quickly recreated it when we returned home. It's the perfect summer lunch, especially on a hot August afternoon.
Makes 2-3 Servings
Ingredients
6 oz. of arugula, washed and dried
8-10 cherry tomatoes
1/2 lb. fresh mozzarella, sliced
6-8 green olives (I used Castelvetrano)
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
Salt to taste
Preparation
Arrange arugula on a large plate.
Place tomatoes, mozzarella and olives atop the arugula and drizzle with olive oil.
Add pepper and salt and serve.
