From Bittina Chapman
This recipe has quickly become my go-to entertaining dish because of how quickly you can mix it up and the fact that it is beautiful every time.
Arugula is an unsung hero of superfoods if you ask me. It is higher in calcium and zinc than kale, and it tastes amazing with so many things. You will have plenty of extra arugula from making this recipe to experiment adding it to ALL THE THINGS.
Add in the antioxidant properties of tomatoes and onions, and high B6 content of garlic and you’ve got yourself a wonderful combo.
Quantities for this recipe can easily be adjusted up or down to accommodate the number of people who will be eating, and the tomato mixture also stores well in the fridge for a couple days if you want to use it to top other things, salad and chicken are a couple of my favorites.
- 1 lb tomatoes, chopped - *splurging for “better” tomatoes is fun for this, but not a deal breaker
- ½ onion, chopped (I prefer the sweet or red variety)
- 1-2 cloves garlic, minced
- Handful of fresh basil leaves
- 1 package of arugula
- Olive oil
- Balsamic vinegar
- Salt (I love kosher salt for this)
- 1 loaf of crusty bread (baguette or other thin diameter)
Preheat oven to 400* and slice your baguette into 1 inch thick slices. Arrange on a baking sheet and bake for 5-8 minutes, to your desired crunchiness.
Place chopped tomato, onion, and garlic in a medium-size bowl. Sprinkle with a pinch or two of salt. Add 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar and give the mixture a good stir. The liquid should cover the mixture with some to spare. If tomatoes do not seem “saucy” enough, add olive oil and balsamic in small ratios to get to desired consistency. Chop your basil into thin ribbons (scissors are great for this) and add to the mixture.
Arrange your bread onto a serving plate, and spoon your tomato mixture. Top with a few arugula leaves and a light sprinkling of salt.
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