Salad with arugula, cherry tomatoes, croutons and sesame seeds
2 servings
15 minutes
This salad is the embodiment of freshness and crunchy texture. Arugula adds a pleasant bitterness, cherry tomatoes provide juiciness and sweetness, while toasted croutons add aromatic crunch. Sesame and grated Parmesan give the dish a refined touch, and the blend of Italian spices reveals its flavor in full. This salad is perfect as a light appetizer or a side dish to main courses. It pairs wonderfully with meat, fish, and even pasta, complementing them with freshness and vibrant taste. It can be served as an elegant treat for guests or as a quick yet sophisticated snack. The simplicity of preparation makes this salad a true lifesaver for those who want to enjoy a harmony of flavors without extra hassle.
1
Cut two pieces of white bread and bake in the oven for 5 minutes at 200 degrees.
- Croutons: 100 g
2
Wash the vegetables and dry them with a towel.
- Red cherry tomatoes: 300 g
- Rocket (arugula): 0.5 bunch
3
Cut cherry tomatoes in half or into quarters depending on the size of the tomato and your mood.
- Red cherry tomatoes: 300 g
4
Tear the arugula leaves into small pieces by hand.
- Rocket (arugula): 0.5 bunch
5
Add toasted and cooled croutons, previously sprinkled with dry garlic after frying.
- Croutons: 100 g
- Salt: to taste
- Italian seasoning: to taste
- Dried basil: to taste
6
Add about a teaspoon of grated Parmesan (for special lovers, like me — you can add more), a pinch of sesame, a small pinch of salt, and a large pinch of Italian spices (oregano, garlic, basil, savory), and you can also add dried basil.
- Grated Parmesan cheese: 1 teaspoon
- Sesame seeds: pinch
- Salt: to taste
- Italian seasoning: to taste
- Dried basil: to taste
7
Fill with homemade unrefined or olive oil according to mood and preferences.
- Unrefined sunflower oil: 1 tablespoon
8
Enjoy your meal!
