Cherry tomato, soy sprouts and arugula salad with a piquant sweet sauce
4 servings
15 minutes
This salad embodies the lightness and flavor balance characteristic of Italian cuisine. Cherry tomatoes add juiciness and a sweet acidity, soybean sprouts provide a crunchy texture, and arugula adds spicy notes. The sauce plays a special role, combining honey sweetness, the sharpness of balsamic vinegar, the richness of soy sauce, and the spiciness of grainy mustard. This harmonious combination makes the dish not only pleasant to taste but also healthy. This salad is perfect as a light lunch or a refreshing addition to main courses.
1
Cut cherry tomatoes in half, season with a little salt, gently mix and let the salt absorb. Black pepper can be added to taste.
- Red cherry tomatoes: 8 pieces
- Coarse sea salt: to taste
- Freshly ground black pepper: to taste
2
We rinse the soybean sprouts and dry them well - it's important that there is no water in the salad. We add them to the cherry tomatoes.
- Bean sprouts: 300 g
3
In a small separate dish, we prepare the sauce: mix mustard, honey warmed to a liquid state, soy sauce, balsamic vinegar, and spices. Mix everything thoroughly.
- Wholegrain mustard: 1 tablespoon
- Honey: 1 tablespoon
- Soy sauce: 1 tablespoon
- Balsamic vinegar of Modena: 1 teaspoon
- Coriander seeds: to taste
4
Pour the sauce over the tomatoes and sprouts and gently mix, trying not to damage the vegetables too much, so that the sauce coats all the ingredients well. Top with arugula leaves.
- Rocket (arugula): 200 g
