Arugula salad with olives, sun-dried tomatoes and salami

6 servings

20 minutes

This arugula salad with olives, sun-dried tomatoes, and salami is a vibrant representative of Greek cuisine that embodies Mediterranean traditions. It combines the delicate spiciness of arugula, the sweet-sour taste of sun-dried tomatoes, the spiciness of salami, and the salty notes of olives. The dressing made from olive oil, honey, and wine vinegar adds depth to the flavor, turning each forkful into a gastronomic delight. This salad perfectly complements meat and fish dishes and is also great on its own as a light appetizer. Its fresh and balanced taste makes it an ideal choice for a summer dinner or festive table.

Energy value per serving

• Calories: 206
• Proteins: 4.9g
• Fats: 15.3g
• Carbohydrates: 12.9g

Ingredients

• Arugula: 1 bunch
• Red onion: 1 head
• Salami: 8 pc
• Sun-dried tomatoes: 10 pc
• Olive: 10 pc
• Extra virgin olive oil: 0.3 glass
• Red wine vinegar: 3 tbsp
• Honey: 1 tbsp
• Salt: to taste
• Dijon mustard: 1 tbsp
• Freshly ground black pepper: to taste

Cooking steps

1. Wash and dry the arugula, remove the stems, and chop the leaves. Place in a medium-sized salad bowl.

   Required ingredients:

   • Arugula: 1 bunch

2. Slice the onion into half rings and place it on the salad, add halves of sun-dried tomatoes, halved slices of salami, and olives.

   Required ingredients:

   • Red onion: 1 head
   • Sun-dried tomatoes: 10 pieces
   • Salami: 8 pieces
   • Olive: 10 pieces

3. Mix olive oil, wine vinegar, honey, mustard, salt, and pepper.

   Required ingredients:

   • Extra virgin olive oil: 0.3 glass
   • Red wine vinegar: 3 tablespoons
   • Honey: 1 tablespoon
   • Dijon mustard: 1 tablespoon
   • Salt:  to taste
   • Freshly ground black pepper:  to taste

4. Dress the salad and mix well. Serve immediately.