Salad with arugula and sun-dried tomatoes
2 servings
5 minutes
Arugula and sun-dried tomato salad is an ode to Mediterranean flavor, combining the delicate bitterness of arugula, the richness of sun-dried tomatoes, and the piquancy of parmesan. This salad is born from European culinary traditions where the simplicity of ingredients reveals the depth of flavor. The combination of fresh leaves with a rich sweet-sour dressing made from lemon juice, balsamic vinegar, and olive oil makes it a versatile companion to any meat or fish main dishes. Crunchy olives and red onion add textural contrast, while parmesan completes the harmony. This salad is perfect for a light summer lunch or an elegant dinner, reminiscent of warm evenings by the Italian coast.
1
We cut the olives in half.
- Green olives: 100 g
2
We put arugula on the plate.
- Rocket (arugula): 100 g
3
Salad dressing: mix lemon juice, sugar, salt, olive oil, and balsamic vinegar into an emulsion.
- Lemon juice: 10 ml
- Sugar: to taste
- Salt: to taste
- Olive oil: 30 ml
- Balsamic vinegar: 10 ml
4
Cut the red onion into strips.
- Red onion: 1 piece
5
Cut the sun-dried tomatoes in half.
- Sun-dried tomatoes in olive oil: 50 g
6
Mix everything with arugula and olives and dress it.
- Rocket (arugula): 100 g
- Green olives: 100 g
7
Place thin slices of parmesan on top.
- Parmesan (Parmigiano Reggiano): 30 g
