This sun-dried tomato salad requires only a few key ingredients and is coated in sun-dried tomato oil for optimal flavor and minimal prep time.
A salad a day keeps you feeling young! Is that how the saying goes? I’m not sure, but I do know that this sun-dried tomato salad couldn’t be easier to whip up. See the thing is, as much as I like fancy salads, there’s a good chance that I’m not going to make a salad at home if it involves a TON of ingredients. Salads are supposed to be simple, plus when I’m eating lunch at home I’m usually pretty lazy and don’t feel like taking time to prepare something extravagant.
WHAT ARE SUN-DRIED TOMATOES?
Sun-dried tomatoes are exactly what they sound like: tomatoes that have been dried out in the sun. Because of this, they lose most of their water content and appear to be wilted. But, this allows them to be sold in a jar with oil, which adds to the flavor of them.
Sun-dried salad ingredients:
- sun-dried tomatoes
- feta cheese
- lemon juice
HOW TO MAKE THIS SUN-DRIED TOMATO SALAD
This salad is so easy I can hardly stand it. I think my favorite part about this tomato salad is that you don’t need dressing. Yes, really. The “dressing” for this salad recipe is the oil from the sun-dried tomato jar. As much as I want to be the person who whips up homemade salad dressing in my spare time, I’m not that person. I want easy, minimal ingredients, and using oil for dressing is just that.
You’ll start by coating the arugula with the sun-dried tomato oil, then you’ll stir in the remaining ingredients: chickpeas, sun-dried tomatoes, walnuts, and feta cheese. Then if you want, you can add some burrata cheese and drizzle the entire salad with a bit of lemon juice.
It’s good friends, and it’s actually SIMPLE.
Other healthy salad recipes:Print
Arugula Sun-Dried Tomato Salad
This sun-dried tomato salad is made with arugula and topped with sun-dried tomatoes, chickpeas and feta cheese.
- Author: Erin
- Prep Time: 5 mins
- Cook Time: 0 mins
- Total Time: 5 mins
- Yield: 2
- Category: lunch
- Method: no bake
- Cuisine: salad
- 4 cups arugula
- 2-3 tbsp sun-dried tomato oil*
- 1/2 cup sun-dried tomatoes
- 1/2 cup chickpeas, rinsed
- 1/3 cup feta cheese
- 2 tbsp walnuts
- 1 tbsp lemon juice
- Optional: 1 ball burrata cheese
- Place arugula in a large bowl, then drizzle the oil over top and use your hands or tongs to combine them.
- Next, add the remaining ingredients and stir to combine.
*meaning, the oil that’s inside of the sun-dried tomato jar
Keywords: sun-dried tomato salad, sun-dried tomato salad recipe