Salad with arugula, tomatoes and croutons
2 servings
20 minutes
This salad with arugula, tomatoes, and croutons embodies the lightness and elegance of European cuisine. The sharp taste of arugula harmonizes with juicy cherry tomatoes, crunchy croutons, and delicate quail eggs, creating a rich palette of textures. Balsamic vinegar combined with olive oil makes the flavor fresh and expressive, while parmesan and sesame add noble notes. This salad is perfect as a light standalone dish or as an exquisite complement to a main meal. Its popularity traces back to Mediterranean culinary traditions where the freshness of ingredients and simplicity of preparation are valued above all.
1
We wash and thoroughly dry the arugula (preferably in a centrifuge)
- Rocket (arugula): 1 bunch
2
We make croutons in the oven (cut crustless bread into cubes and bake for 5-8 minutes at 200 degrees)
- White bread: 2 pieces
3
We wash, dry, and cut the tomatoes in half
- Cherry tomatoes: 8 pieces
4
Boil the eggs for 5 minutes, cool them in cold water, peel, and cut in half.
- Quail egg: 6 pieces
5
Preparing the dressing: combine oil and vinegar, add salt, and mix thoroughly (shake in a small jar).
- Extra virgin olive oil: 4 tablespoons
- Balsamic vinegar: 1 tablespoon
- Salt: pinch
6
In a bowl, add arugula, tomatoes, croutons, sesame, dress it, and gently mix.
- Rocket (arugula): 1 bunch
- Cherry tomatoes: 8 pieces
- White bread: 2 pieces
- Sesame seeds: 1 tablespoon
7
We portion onto plates, place the eggs, and sprinkle cheese.
- Quail egg: 6 pieces
- Grated Parmesan cheese: 2 tablespoons
