This refreshing salad from local, health-centric chain Picazzo’s is the perfect way to soak in the flavors of an Italian summer at home. Enjoy at one of the restaurant’s seven Arizona locations or DIY with this delicious recipe below.
Ingredients
- 1 cup fresh arugula
- 1/2 pound cherry tomatoes
- 1/4 cup roasted tomatoes
- 1/4 cup stracciatella cheese
- 1 tbsp. chopped pistachios
- 2 tbsp. balsamic glaze
- 2 tbsp. extra virgin olive oil (EVOO)
- 1/4 tsp. dried Italian spices (oregano, basil, and parsley)
- 2 tbsp. pesto sauce
- Bread of choice: flatbread, Italian sourdough, or focaccia
Directions
Preheat oven to 400°F. Meanwhile, toss cherry tomatoes with 1 tbsp. EVOO and Italian spices and spread evenly on a small sheet pan and roast for 15 to 18 minutes, depending on your desired texture and level of roasting. Allow tomatoes to cool to room temperature, then refrigerate in a covered container for 1 to 2 hours.
Spread arugula evenly over a small platter. Top with the chilled roasted tomatoes and dollops of stracciatella cheese and pesto. Garnish with pistachios and drizzle with balsamic glaze and EVOO. Serve with bread of choice.
Check out our Savor page for more recipes like this.
