Salad with arugula, feta and persimmon
3 servings
35 minutes
This salad is a vivid example of Greek cuisine, combining freshness, simplicity, and sophistication. Arugula adds a light spiciness to the dish, persimmon brings sweet tenderness, and feta provides a salty creaminess. Cucumbers refresh the taste, while the dressing of Dijon mustard, honey, and olive oil fills the salad with depth of flavor nuances. The dish is perfect as a light lunch or elegant appetizer. It blends traditional Greek motifs with an unexpected sweet accent. It can be served as a standalone dish or as a side to meat and fish. The salad is easy to prepare and will pleasantly surprise guests with its harmony of flavors and elegance in presentation.
1
Place the arugula in a deep container.
- Arugula: 100 g
2
Wash the persimmon, peel it, remove the seeds, and cut it into cubes.
- Persimmon: 1 piece
3
Cut the feta into cubes.
- Feta cheese: 30 g
4
Wash the cucumbers, cut off the ends, halve them, and slice into thin half-rings.
- Cucumbers: 2 pieces
5
Mix all the ingredients.
- Persimmon: 1 piece
- Arugula: 100 g
- Feta cheese: 30 g
- Cucumbers: 2 pieces
6
Mix mustard, honey, and olive oil until smooth, season with salt and pepper, and dress the salad.
- Dijon mustard: 1 tablespoon
- Honey: 1 teaspoon
- Olive oil: 30 ml
- Salt: to taste
- Ground black pepper: to taste