Pan-Fried Scamorza with Arugula Salad and Two Pestos

Pan-fried-scamorza-fw-1928170-l

Course Salads

Ingredients in this Recipe

1 1/2 tablespoons vegetable oil
1 tablespoon red wine vinegar
1 tablespoon white wine vinegar
1/2 cup oil packed sun dried tomato halves, chopped
12 cups packed arugula leaves
12 plum tomatoes, sliced crosswise 1 inch thick
3/4 cup plus 1 1/2 tablespoons extra virgin olive oil, plus more for drizzling
4 oregano sprigs
9 ounces scamorza, sliced 1/2 inch thick (about 6 slices)
Salt
Sugar

Recipe Preparation

See Full Recipe at MyRecipes

Comments

MyRecipes

See all 49,075 recipes
www.myrecipes.com

Users Who Saved this Recipe

Be the first to save this recipe.