10 min
10 min
4 to 6 servings


  • 2 large handfuls arugula
  • 2 Roma tomatoes, cut into 1/2-inch slices 
  • 2 stalks celery, sliced thin on the bias 
  • 1/2 red onion, thinly sliced 
  • 1/4 cup fresh basil leaves, torn 
  • 1/4 cup pitted green olives, such as Castelvetrano olives, chopped 
  • 2 tablespoons capers packed in salt, rinsed, drained and chopped 
  • 2 tablespoons extra-virgin olive oil 
  • 1 tablespoon balsamic vinegar 
  • Kosher salt and freshly ground black pepper 
  • Kosher salt and freshly ground black pepper


Make a nice bed of arugula on a large platter. Arrange the sliced tomatoes on top, followed by the celery and red onions. Sprinkle on the basil, olives and capers. Drizzle with the extra-virgin olive oil and balsamic vinegar. Season with salt and pepper.

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