Light vegetable salad with arugula and Chinese cabbage
5 servings
20 minutes
A light vegetable salad with arugula and Beijing cabbage is a harmony of freshness and tenderness infused with the spirit of Italian cuisine. Its roots trace back to Mediterranean traditions where vegetables play a key role in gastronomy. Bright cherry tomatoes, crunchy bell peppers, and juicy Beijing cabbage create a rich flavor ensemble complemented by the spicy note of arugula. Dressed with olive oil and lemon juice, this salad acquires a light tanginess and velvety texture. It is perfect as a standalone dish on a hot day or as an exquisite accompaniment to meat and fish. With its lightness and richness in vitamins, it refreshes and energizes, leaving a pleasant aftertaste of Mediterranean summer.
1
Wash and dry the vegetables.
2
Carefully remove the core from large tomatoes and cut off the tops of cherry tomatoes. Clean the bell pepper.
- Tomatoes: 2 pieces
- Red cherry tomatoes: 10 pieces
- Green sweet pepper: 2 pieces
3
Cut cherry tomatoes in half. Slice large tomatoes into thin wedges.
- Red cherry tomatoes: 10 pieces
- Tomatoes: 2 pieces
4
Cut the bell pepper into cubes.
- Green sweet pepper: 2 pieces
5
Chop the Beijing cabbage. Mix all the ingredients.
- Napa cabbage (pak choi type): 1 head
6
Tear the arugula by hand and add it to the salad.
- Rocket (arugula): to taste
7
Make a dressing separately from olive oil and salt.
- Olive oil: to taste
- Salt: to taste
8
Sprinkle the salad with fresh lemon juice to taste, pour in the dressing, mix well, and let it sit for a while.
- Lemon juice: to taste
9
Serve the fresh salad on a plate and garnish with dill.
- Dill: to taste
