Arugula, Roas ted Tomatoes, Fennel & Mozzarella Salad

  • ½ pound of grape or
  • cherry tomatoes
  • 2 bulbs fennel, cut in half,
  • cores/stems removed,
  • and shaved extremely thin
  • ½ lb. baby arugula
  • ½ lb. fresh mozzarella cheese,
  • sliced ½ inch thick
  • ½ cup il Fustino Frantoio Extra
  • Virgin Olive Oil
  • Salt & freshly ground pepper
  • Additional il Fustino EVOO for dressing
  • Parmesan cheese, shaved for dressing
  • Lemon Wedges for dressing

Preheat oven to 350 degrees. Drizzle tomatoes with il Fustino EVOO , salt & pepper-toss to coat and turn onto shallow foil lined pan. Bake in preheated oven for 20 minutes. Remove from oven and allow to cool.

In large salad bowl toss together: Arugula, Fennel, Mozzarella cheese and tomatoes. Plate salad, dress with il Fustino EVOO , pinch of salt and grind of fresh pepper. Garnish with Parmesan cheese and lemon wedge.

by Marina Delio