Italian style arugula, cherry tomatoes and olives salad
8 servings
15 minutes
This refreshing salad is a true embodiment of Italian gastronomy, combining simplicity and exquisite flavor. Arugula leaves add a light spiciness to the dish, while juicy cherry tomatoes complement it with sweet notes. Pitted olives add depth of flavor, creating a harmonious blend with Modena balsamic vinegar that gives the dressing a rich sweet-sour palette. The mix of salad greens and tender corn brings textural variety, while extra virgin olive oil makes the dish truly Mediterranean. This salad is perfect for a light summer dinner or as an accompaniment to main Italian dishes. It captures the spirit of sunny Italy, where food is not just sustenance but an art of enjoying life.
1
For the sauce, mix water, balsamic vinegar, basil, salt, and olive oil.
- Water: 30 ml
- Balsamic vinegar of Modena: 3 tablespoons
- Dried basil: 1 teaspoon
- Sea salt: 0.5 teaspoon
- Extra virgin olive oil: 3 tablespoons
2
We add olives and corn to the salad bowl.
- Pitted black olives: 1 jar
- Canned sweetcorn: 1 jar
3
We cut the cherry in half.
- Cherry tomatoes: 300 g
4
We chop the salad coarsely.
- Mixed salad leaves: 120 g
5
Place the arugula in the salad bowl without chopping.
- Rocket (arugula): 50 g
6
Pour the dressing over the salad and mix.
- Water: 30 ml
- Balsamic vinegar of Modena: 3 tablespoons
- Dried basil: 1 teaspoon
- Sea salt: 0.5 teaspoon
- Extra virgin olive oil: 3 tablespoons
