Cooking the basil and tomatoes enhances their flavor and juiciness. Perfect for a summertime lunch- Barb L.
2 cups washed and trimmed arugula
1 small avocado, pitted and sliced
2 tsp Flying Olive Basil, or a Single Varietal Extra Virgin Olive Oil (We especially like a medium to bold Flying Olive EVOO in this salad to pop up the green flavors
16 small basil leaves, washed and dried
2 small tomatoes cut into wedges
2 tsp Flying Olive Dark Aged Balsamic such as 18 Year Traditional, Neapolitan or a Balsamic of Choice
Freshly ground black pepper
Place the arugula in an individual salad bowl and add the avocado slices
Heat the Flying Olive Extra Virgin Olive Oil of Choice in a sautĂ© pan over medium-high heat. Place the basil leaves in the pan and cook them or 2-3 minutes, turning once. Add the tomato wedges and toss in the pan for 30 seconds. Remove from the pan from the heat. Add the Flying Olive Balsamic to the pan. Pour the contents of the pan into the salad, toss, and add salt and pepper to taste.
Inspired by a recipe in Patricia Moore-Pastides wonderful cookbook, Greek Revival: Cooking for Life. University of Southern Carolina Press, 2010.
Submitted by Barb and Chuck L.