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Superfood Arugula Salad with Pomegranate, Pine Nuts and Tomatoes

A Greek salad doesn’t always have to be the classic Greek recipe for one! It should be seasonal and this winter salad is both light and bright, a perfect example of the green Mediterranean diet, packed with superfoods and drizzled with delicious extra virgin Greek olive oil.
Course dinner, Lunch, salad, starter
Cuisine Greek, Greek cuisine, Mediterranean diet
Keyword arugula, cherry tomatoes, Diane Kochilas, pine nuts, pomegranate, superfoods
PREP TIME 10 minutes


  • 4 cups baby or wild arugula
  • 1 cup teardrop or cherry tomatoes halved
  • 4 tablespoons pine nuts toasted
  • Arils of ½ a pomegranate
  • 3 tablespoons fresh orange juice
  • 1 teaspoon Dijon or other mustard
  • 2 tablespoons balsamic
  • Greek sea salt to taste
  • 8 tablespoons extra virgin Greek olive oil


  1. Place the arugula in a mixing bowl. Add the tomato halves.
  2. Whisk all the ingredients for the dressing.