ARUGULA, CHERRY TOMATO & MOZZARELLA SALAD with Balsamic Dressing

3 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

1 teaspoon finely chopped fresh shallot

1 garlic clove, minced

½ teaspoon brown sugar

¼ teaspoon kosher salt, plus more to taste

Generous pinch freshly ground black pepper, plus more to taste

8 ounces baby arugula

1 cup cherry tomatoes, halved

8 ounces fresh mozzarella pearls

Arugula is my go-to green when I want to make a hearty salad for my family and me. Its peppery flavor melds well with the sweetness from the brown sugar–balsamic dressing. And I love that all you really need is a bowl and a lidded jar to create this whole meal. You can eat it on its own, or add a protein of your choice. And if you don’t like arugula as much as I do, you can substitute any leafy green.

Combine the olive oil, vinegar, shallot, garlic, brown sugar, salt, and pepper in a lidded jar, cap the jar, and shake vigorously to mix. (Alternatively, whisk the ingredients together in a medium bowl.)

Put the arugula in a medium salad bowl and top with the tomatoes and mozzarella. Drizzle with the dressing and toss gently to combine. Season with additional salt and pepper to taste. Serve right away.