Arugula-Tomato Topping

By Molly O’Neill

Published June 24, 1995

Total Time
5 minutes
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Ingredients

Yield:Topping for four pizzas

  • 4 cups coarsely chopped arugula

  • 8 plum tomatoes, cored and diced

  • 4 teaspoons fresh lemon juice

  • 2 teaspoons olive oil

  • 1 teaspoon kosher salt

  • Freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving

6 grams carbs; 49 calories; 2 grams monosaturated fat; 3 grams fat; 2 grams fiber; 353 milligrams sodium; 2 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Toss the arugula, tomatoes, lemon juice and olive oil together. Season with salt and pepper. Use on feta-herb crust.

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