Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.

Make this festive salad with fresh ingredients. Aged balsamic vinegar lends a zesty tease on top of ripe tomatoes and mozzarella cheese. Jerri's signature is pre-soaking the onions. The hardest part will be saving some for your guests.
1 medium red onion
4 ripe, red hothouse on-the-vine tomatoes
8 ounces whole mozzarella
2 cups chopped fresh arugula
1/2 cup pine nuts
garlic powder, to taste
1/2 cup aged balsamic vinegar
1/2 cup extra virgin olive oil
salt and fresh ground pepper, to taste
Thinly slice the onions and place in a bowl of cold water. Set aside.
Slice the tomatoes and mozzarella cheese about 1/4-inch thick. Coarsely chop the arugula.
Place the pine nuts in a skillet over medium heat. Add a splash of olive oil and a sprinkle of garlic powder. Cook, stirring frequently, until toasted. Do not let them burn. Set aside to cool.
Drain the onions.
Place a layer of tomatoes on a platter (or individual salad plates). Sprinkle with salt and pepper. Top with a layer of onions and arugula.
Drizzle 1/3 of the vinegar and oil over the arugula and top with a layer of mozzarella. Continue layering tomatoes, salt, pepper, onion, arugula, vinegar, oil, and mozzarella until all ingredients are used. Top with the toasted pine nuts.
Place the salad in the refrigerator for 20 minutes to lightly chill it. Serve cold.
Jerri Manthey, CDKitchen Staff
Read more: Arugula Gone Wild
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reviews & comments
January 13, 2020
SO AMAZING! Nuts didn't get soggy (try toasting them if they aren't fresh to begin with - pine nuts are touchy as they age). Love this salad
June 7, 2016
The salad was good but I'd put the nuts on side- they got soggy!