Arugula and Tomato Salad

4 servings

20 minutes

This refreshing arugula and tomato salad is a true embodiment of the lightness and elegance of Italian cuisine. Its history begins in the Mediterranean region, where fresh, simple ingredients play a key role. The spicy bitterness of arugula harmonizes with juicy and sweet cherry tomatoes, while the rich flavor of Parmesan adds depth to the dish. Olives add a touch of saltiness, and balsamic vinegar and olive oil enrich the flavor palette with a delicate aroma. Light and nutritious, this salad is perfect for both everyday dinners and as an exquisite appetizer on festive tables. It pairs especially well with crispy baguette and a glass of white wine, turning into a small gastronomic celebration.

Energy value per serving

• Calories: 291.8
• Proteins: 10.7g
• Fats: 22.6g
• Carbohydrates: 5.4g

Ingredients

• Pitted olives: 1 jar
• Thyme: 1 stem
• Cherry tomatoes: 8 pc
• Olive oil: 2 tbsp
• Arugula: 150 g
• Balsamic vinegar: 1 tbsp
• Parmesan cheese: 100 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Wash the arugula and place it in a salad bowl.

   Required ingredients:

   • Arugula: 150 g

2. Add olive oil and balsamic vinegar.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Balsamic vinegar: 1 tablespoon

3. Cut the tomatoes in half and add them to the salad, gently squeezing out the juice.

   Required ingredients:

   • Cherry tomatoes: 8 pieces

4. Grate the cheese on a coarse grater, or if possible, just break it by hand.

   Required ingredients:

   • Parmesan cheese: 100 g

5. Drain the olives and add them whole to the salad.

   Required ingredients:

   • Pitted olives: 1 jar

6. Remove thyme from the branch.

   Required ingredients:

   • Thyme: 1 stem

7. Add salt and pepper to taste - it will all depend on the cheese.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste