Ingredients

• 1 large bunch fresh Arugula, stems removed
• 1 pint grape or cherry tomatoes, cut in halves
• 1/4 cup fresh basil, julienned (reserve several strips for garnish)
• 4 oz. feta cheese, broken into large chunks
• Kosher salt/fresh ground pepper
• 1 Tbs. Gourmet Blends Traditional Balsamic Vinegar
• Drizzle of good extra virgin olive oil

Optional:  As main course,  serve with crusty bread

Instructions

Combine arugula, tomatoes and basil in a medium size bowl.  Season to taste with salt and pepper.  Toss with balsamic vinegar and olive oil.  Sprinkle feta cheese on top and add reserved strips of basil before serving.  Serves 3-4 as a side dish; 2 as a main course (with crusty bread).

Related Recipes:

• Roasted Asparagus with Traditional Balsamic Vinegar & Meyer Lemon Olive Oil
• Iris’ Beef (variations) with Traditional Balsamic Vinegar Marinade
• Iris’ Spinach Salad with Raspberry Balsamic Vinegar
• Raspberry and Feta Salad
• Hope’s Baked Brie with Vanilla Fig or Raspberry Balsamic Vinegar
• Ann’s Summer Peach Salad with Vanilla Fig Balsamic Vinegar
• Iris’ Skewered Pineapple Spears with Traditional Balsamic or Vanilla Fig Balsamic Vinegar