Tomato Salad with Caesar Breadcrumbs

This Cooking Light recipe was a nice little twist on fresh tomatoes.  

TOMATO SALAD WITH CAESAR BREADCRUMBS

Recipe Notes

I tossed the arugula in a small amount of Wishbone balsamic vinaigrette instead of making my own as the recipe recommends.  It was faster, and I also generally think that bottled vinaigrettes are superior to those that I can make myself, anyway.  I also skipped the anchovy paste in this recipe.

Nutritional Information (per serving - serves 4)

95 calories - 7.2 g. fat

Ingredients

• 6 tsp. olive oil, divided
• 1 garlic clove, minced
• 1/4 tsp. anchovy paste
• 1/2 cup fresh breadcrumbs
• 2 cups arugula
• 1-1/2 tsp. balsamic vinegar
• 2 medium ripe tomatoes, cut into 1/4 inch slices
• 1/8 tsp. kosher salt

Instructions

1.  Heat 4 tsp. olive oil, garlic, and anchovy paste in a skillet over medium heat (1 minute).

2.  Add fresh breadcrumbs and cook for 1-1/2 minutes.

3.  Combine remaining olive oil, arugula, and balsamic vinegar (or substitute bottled vinaigrette for the vinegar and oil).

4.  Top arugula with sliced tomatoes.  Sprinkle breadcrumbs and kosher salt over tomatoes.