Heirloom Tomato & Arugula Salad
This is an ode to the last of the season’s tomatoes. A perfect summer dish bursting with flavors and nutrients. Please note: those with SIBO should limit salads to one serving.
1 bag (8 ounces) baby arugula
3–4 medium/large heirloom tomatoes, sliced (about 1 pound)
- ½ cup pine nuts, toasted
⅓ cup garlic-infused olive oil, or plain olive oil
- ⅓ cup balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
3 tablespoons ghee
- 1 cup bread crumbs or almonds chopped finely in a food processor
- 1 teaspoon paprika
- 2 teaspoon dried herbs (I like a fine herb mix with chervil, tarragon, parsley, and chives)
- 1 clove of garlic, minced (optional)
Herbed Bread Crumbs (optional)
On a large serving platter, layer the baby arugula, followed by the tomatoes, and then pine nuts.
- Whisk together the vinaigrette ingredients in a small bowl and pour over tomatoes and arugula.
- Top with a sprinkling of Herbed Bread Crumbs for added crunch.
Herbed Bread Crumbs
Heat ghee in a small sauté pan, when melted add all ingredients and toast until crispy and golden.
Packed with delicious, fresh and easy-to-execute recipes, our cookbook opens up a new world of eating options for anyone contending with SIBO, IBS or other gut health issues. Every recipe follows Low Fermentation Eating and is designed to maintain your microbiome balance and bring back the joy of eating.