Olive-Me & Co Warm Arugula, Olive & Tomato Salad

image source www.muttandchops.com

image source www.muttandchops.com

Recipe adapted from Food & Drink Magazine – Spring 2015

Serves 4


  • ¼ cup any plain Olive-Me & Co Extra Virgin Olive Oil
  • ¼ cup red wine vinegar
  • 2 tsp Sutter Buttes Traditional or Chardonnay Mustard
  • 2 cups grape tomatoes
  • 1 cup thinly sliced red onion
  • ¼ cup chopped, pitted, dry-cured black olives
  • 2 cloves garlic, minced
  • 4 cups packed arugula
  • salt and freshly ground pepper
  • 6 cups torn romaine lettuce hearts


  1. Whisk together 2 Tbs Olive-Me & Co EVOO, the vinegar and Sutter Buttes mustard in a small bowl; set aside.
  2. Heat remaining 2 Tbs Olive-Me & Co EVOO in a large skillet over medium-high heat. Add tomatoes, onion and olives and sauté for about 3 minutes or until softened. Add garlic and sauté for 1 minute or until fragrant but not browned.
  3. Pour in vinegar mixture, then add arugula. Stir just until arugula is wilted, for about 1 minute. Remove from heat and season to taste with salt and pepper.
  4. Divide romaine lettuce equally between individual salad plates, then top with warm tomato mixture.