Arugula Salad with Tomatoes, Plums, Mozzarella and Basil
at-a-glance
Serves 2
2 1/2 ounces baby arugula (about 5 handfuls)Small handful fresh basil leaves, torn (optional)6 ounces bocconcini1 medium tomato, preferably heirloom, sliced into wedges1 plum, sliced into wedgesThinly slivered red onion, to taste1 tablespoon olive oil1 1/2 teaspoons balsamic vinegarSalt and pepper to taste
Place the arugula and basil in a salad bowl and top with the bocconcini, tomato, plum and onion. Drizzle with the oil and vinegar, season to taste, toss well and serve. In place of the bocconcini (mini fresh mozzarella balls) you can also use cubes of fresh or smoked mozzarella, or crumble in feta instead.
