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Farmers Market Tomato Arugula Salad (Vegan, Gluten-Free)

Sharon Palmer

When I bring back a perfect tomato—gorgeous, heavy, juicy, and ripe—from the farmers market, this is one of my favorite easy salads to showcase that perfect tomato. Inspired by the classic Caprese salads in Italy, I pair my perfect tomato with arugula, olive oil, pine nuts, basil, balsamic vinegar, and EVOO and leave out the customary goat cheese to make this recipe completely plant-based. This is also a great recipe to showcase a bumper crop of tomatoes in your garden.

One of the best things you can do for your health, as well as the health of the planet, is to grow some of your own food. Tomatoes can be grown all over the planet in the warm summer months, and there is nothing quite like biting into a perfectly vine-ripened tomato. But arugula is also one of the easiest vegetables to grow—this green leafy plant loves warm weather, and doesn’t need a lot of water to thrive. In fact, my arugula reseeds itself each year, making it the easiest to grow green ever. It is resistant to pests too. Basil completes the summer love fest in this Mediterranean inspired salad.

All of the veggies featured in this recipe were harvested from my vegetable garden in Southern California. But even if you don’t have a garden, you can still enjoy farm-fresh produce by frequenting your farmers markets, where foods are harvested mere hours before you buy them and bring them home. This super-easy, five-ingredient (not including pantry staples) Farmers Market Tomato Arugula Salad is the perfect go-to recipe on warm summer days, and it’s great to bring along to parties and picnics. Serve it with sandwiches, veggie-burgers, or casseroles as a wonderful rustic accompaniment at your next meal.

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Farmers Market Tomato Arugula Salad (Vegan, Gluten-Free)

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  • Author: The Plant-Powered Dietitian
  • Yield: 4 servings 1x


  • 4 cups baby arugula leaves
  • 2 large ripe tomatoes, sliced horizontally
  • ¼ cup chopped fresh basil leaves
  • ¼ cup pine nuts
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • Freshly ground black pepper, as desired
  • Sea salt, as desired (optional)


  1. Line a salad platter with arugula leaves.
  2. Arrange tomato slices over the arugula.
  3. Sprinkle with fresh basil leaves and pine nuts.
  4. Drizzle with balsamic vinegar and EVOO.
  5. Sprinkle with freshly ground black pepper and sea salt (optional).


  • Serving Size: 1 serving
  • Calories: 110
  • Sugar: 3 g
  • Sodium: 11 mg
  • Fat: 9.5 g
  • Saturated Fat: 0.9 g
  • Carbohydrates: 6 g
  • Fiber: 1.8 g
  • Protein: 2.5 g
  • Cholesterol: 0 mg

Keywords: farmers market, vegan salad, tomato salad

For other healthy, summer salad recipes, try the following:

Summer Green Bean Tomato Salad
Roasted Corn and Potato Succotash Salad
Cantaloupe Salad with Radishes and Pumpkin Seeds

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