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.
1
Wash the arugula and place it in a salad bowl.
- Rocket (arugula): 150 g
2
Add olive oil and balsamic vinegar.
- 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.
- Cherry tomatoes: 8 pieces
4
Grate the cheese on a coarse grater, or if possible, just break it by hand.
- Parmesan (Parmigiano Reggiano): 100 g
5
Drain the olives and add them whole to the salad.
- Pitted black olives: 1 jar
6
Remove thyme from the branch.
- Thyme: 1 stem
7
Add salt and pepper to taste - it will all depend on the cheese.
- Salt: to taste
- Ground black pepper: to taste
