Tomato & Arugula Salad with Parmesan & Baked Pita Croutons

Tomato & Arugula Salad

with Parmesan & Baked Pita Croutons

15 MIN
$10.99 Serves 2-4
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. This bright and fresh salad features roasted red onion, plump tomatoes, and sweet dates. It's all tossed together with baked pita chips for a welcome crunch.
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  • Nutrition
    PER SERVING
  • Calories
    390 Cals (est.)
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fresh
ingredients
Tomato & Arugula Salad with Parmesan & Baked Pita Croutons
Title
  • 2 Pocketless Pita
  • 4 oz Arugula
  • 4 oz Grape Tomatoes
  • 1 Red Onion
  • 1 oz Castelvetrano Olives
  • 1 tsp Whole Dried Oregano
  • 1 Tbsp Red Wine Vinegar
  • ¼ cup Grated Parmesan Cheese
  • 1 oz Dried Medjool Dates
step-by-step
instructions
1 Make the pita croutons & roast the onion

Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Halve and peel the onion; cut into 1/2-inch-wide wedges. Transfer to one side of the sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat. Cut each pita into 8 equal-sized wedges. Transfer the pita wedges to the other side of the sheet pan of seasoned onion. Drizzle with olive oil and season with salt and pepper; turn to coat. Roast 9 to 11 minutes, or until the onion is tender and the pitas are lightly browned and slightly crispy. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Halve the tomatoes. Pit and roughly chop the olives and dates. In a large bowl, combine the tomatoes, chopped olives and dates, and vinegar. Season with salt, pepper, and the oregano. Toss to combine.

3 Make the salad and serve your dish

Just before serving, to the bowl of dressed tomatoes, olives, and dates, add the arugula, toasted pita chips, roasted onion, and a drizzle of olive oil. Toss to combine. Serve the salad garnished with the cheese. Enjoy!

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Get This Recipe Delivered
1 Make the pita croutons & roast the onion

Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Halve and peel the onion; cut into 1/2-inch-wide wedges. Transfer to one side of the sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat. Cut each pita into 8 equal-sized wedges. Transfer the pita wedges to the other side of the sheet pan of seasoned onion. Drizzle with olive oil and season with salt and pepper; turn to coat. Roast 9 to 11 minutes, or until the onion is tender and the pitas are lightly browned and slightly crispy. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Halve the tomatoes. Pit and roughly chop the olives and dates. In a large bowl, combine the tomatoes, chopped olives and dates, and vinegar. Season with salt, pepper, and the oregano. Toss to combine.

3 Make the salad and serve your dish

Just before serving, to the bowl of dressed tomatoes, olives, and dates, add the arugula, toasted pita chips, roasted onion, and a drizzle of olive oil. Toss to combine. Serve the salad garnished with the cheese. Enjoy!

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