Small Arugula Salad Recipe

Prepare greens and tomatoes

Rinse the baby arugula under cold water, spin or pat dry thoroughly and transfer to a medium mixing bowl. Rinse the plum tomatoes, core and slice each into 6–8 wedges (or 1/2-inch thick slices), then add them to the bowl with the arugula.

Add basil leaves

Stack the 6 fresh basil leaves, roll them tightly (chiffonade) and slice into thin ribbons. Scatter the basil ribbons over the arugula and tomatoes.

Finish with cheese

Using a microplane or vegetable peeler, shave the Asiago cheese into thin curls or grate roughly and set aside to top the dressed salad just before serving.

Make the dressing: in a small bowl or jar combine the extra-virgin olive oil, chopped fresh basil (2 tsp packed), lemon juice, white wine vinegar, Dijon mustard and honey. Whisk or shake vigorously until emulsified.

Season the dressing: add the salt and black pepper, taste and adjust — add a pinch more salt or a few drops more lemon juice if you prefer brighter acidity. Whisk briefly to combine.

Dress the salad: pour the dressing over the arugula, tomatoes and basil ribbons. Toss gently but thoroughly with tongs or salad servers to coat leaves and tomato slices evenly (about 10–12 gentle turns).

Plate and serve: transfer the dressed salad to a small serving bowl or divide between two plates. Scatter the Asiago shavings on top and serve immediately.